Sweet blueberry wreath

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix butter and 100 g sugar with the whisk of the hand mixer. Stir in the egg. Add buttermilk slowly and stir until smooth. Mix flour and baking powder and add. Grease the depressions of a doughnut tray (12 depressions of 75 ml each). Pour the dough into a disposable piping bag and squirt evenly into the wells.

2. 2

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the wreaths from the cavities and let them cool down on a cake rack. Soak the gelatine. Rinse and sort blueberries. Puree blueberries and 60 g sugar. Squeeze the gelatine and dissolve. Stir 2-3 tablespoons blueberry puree into the gelatine, stir everything into the puree. Chill the puree until it begins to gel. Whip the cream until stiff and fold into the puree. Pour into a piping bag with perforated spout. Halve the wreaths. Spray puree tuffs onto the lower wreaths.

3. 3

   Stir 2-3 tablespoons blueberry puree into the gelatine, stir everything into the puree. Chill the puree until it begins to gel. Whip the cream until stiff and fold into the puree. Pour into a piping bag with perforated spout. Halve the wreaths. Spray puree tuffs onto the lower wreaths. Press the upper wreaths lightly onto them. Put it in a cold place and let it set. Chop the couverture and melt with the coconut oil in a warm water bath. Decorate wreaths with it. Sprinkle with some brittle. Allow to set

4. 4

   Press the upper wreaths lightly onto them. Put it in a cold place and let it set. Chop the couverture and melt with the coconut oil in a warm water bath. Decorate wreaths with it. Sprinkle with some brittle. Allow to set

Nutrition Facts

KCAL
320 kcal

CARBS
34 g

FATS
18 g

PROTEINS
5 g