Strawberry wreath with vanilla cream

COOK TIME
90 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the cream, stir the pudding powder, sugar and 100 ml milk until smooth. Boil 400 ml milk. Stir in the pudding powder and simmer for about 1 minute. Pour the pudding into a bowl. Place foil directly on the surface. Let it cool down.

2. 2

   For the choux pastry 1⁄8 l water, 1⁄8 l milk, butter and 1 pinch of salt bring to the boil. Add the flour at once. Stir with a wooden spoon, b

3. 3

   Pour the choux pastry into a piping bag with a large star-shaped spout. Spray half the dough on a baking tray lined with baking paper to form a wavy ring (approx. 22 cm Ø). Spray the rest of the dough onto the first ring of dough so that the ring becomes higher. Bake in the preheated oven (electric oven: 225 °C/circulating air 200 °C/gas: see manufacturer) for approx. 30 minutes (do not open the oven door to prevent the dough from collapsing!)

4. 4

   Let the wreath cool down for about 5 minutes. Cut in half horizontally with a saw knife. Cool on a grid with the cut surfaces facing upwards. Divide the chocolate into pieces and melt in a hot water bath. Wash, clean and finely dice 300 g strawberries. Spread the bottom of the wreath with approx. 2⁄3 chocolate (see tip). Leave to dry.

5. 5

   Whip the cream until stiff. Stir the pudding until smooth, first fold in the cream, then the strawberry cubes. Spread the cream on the bottom cake layer. Place the lid on top and press down gently. Dust with icing sugar. Drizzle the rest of the chocolate over it. Chill for about 1 hour. Before serving, wash, clean and halve 200 g strawberries. Decorate the wreath with them.

6. 6

   The thin chocolate layer prevents the lower dough base from softening due to the filling.

Nutrition Facts

KCAL
250 kcal

CARBS
22 g

FATS
15 g

PROTEINS
6 g