Fine punch rings

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre water, butter in pieces, salt and lemon peel to the boil. Add the flour at once and stir until the dough comes off the bottom as a dumpling. Pour the dough into a mixing bowl. Stir in an egg immediately, let the dough cool down. Stir in the remaining eggs one after the other. Pour into a piping bag with a large star-shaped spout.

2. 2

   Spray 9 circles (approx. 8 cm Ø) with sufficient distance on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Cut open the still warm cringles and place them on a grid. Drain the plums for the filling. Stir 2 tablespoons of juice and icing sugar until smooth. Bring 120 ml juice to the boil. Season with aniseed, orange peel and sugar. Stir cornflour and red wine until smooth and bind the juice. Boil up again while stirring. Fold in the plums and let them cool down. Decorate the lid of the curls with icing sugar icing. Whip cream and vanilla sugar until stiff.

3. 3

   Season with aniseed, orange peel and sugar. Stir cornflour and red wine until smooth and bind the juice. Boil up again while stirring. Fold in the plums and let them cool down. Decorate the lid of the curls with icing sugar icing. Whip cream and vanilla sugar until stiff. Allow the cream setting agent to trickle in. Pour cream into a piping bag with a large star-shaped spout. Spray onto the bottom of the squiggle. Carefully spread the punch plums on top. Put the lid on top. Serve dusted with icing sugar

4. 4

   Allow the cream setting agent to trickle in. Pour cream into a piping bag with a large star-shaped spout. Spray onto the bottom of the squiggle. Carefully spread the punch plums on top. Put the lid on top. Serve dusted with icing sugar

Nutrition Facts

KCAL
400 kcal

CARBS
44 g

FATS
21 g

PROTEINS
7 g