Pudding Pretzel

Name: Pudding Pretzel
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 can(s) (à 250 g) chilled fresh dough for 6 croissants; 1 package bake-proof pudding cream "vanilla flavour" (without cooking); 50 g Whipped cream; 150 ml Milk; 1 Egg yolk (size M); 24 Raspberries; 3 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 can(s) (à 250 g) chilled fresh dough for 6 croissants
1 package bake-proof pudding cream "vanilla flavour" (without cooking)
50 g Whipped cream
150 ml Milk
1 Egg yolk (size M)
24 Raspberries
3 TABLESPOONS Apricot Jam
baking paper

Directions

1
Roll out the dough. Cut off triangles and roll out each triangle lengthwise to approx. 36 cm on a lightly floured work surface. Roll out dough thinly from the long side, form into pretzels/eights and place on 2 baking trays lined with baking paper
2
Whip the pudding cream, cream, milk and egg yolk with the whisk of a hand mixer for at least 1 minute until the cream is firm. Pour cream into a freezer bag and cut off a small corner. Fill the cream into the spaces between the pretzels. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 7-10 minutes until golden brown
3
Raspberries selected. Remove the pretzels from the oven and immediately decorate with 2 raspberries each. Let the pretzels cool down. Mix the jam with 1 tbsp. water in a small pot and bring to the boil briefly. Brush the pretzels with the jam immediately and let them dry. Carefully remove the pretzels from the baking parchment (the pretzels must have cooled down properly, otherwise the pudding will stick to the baking parchment)