Vanilla Cream Wreaths

Method

1. 700 ml of water. 300 g of butter. 1/2 a teaspoon of salt boil everything together add 300 g of white flour we stir the dough while boiling we take care of that the pastry does not burn pastry thickens and the flour disappears stir the pastry until it starts sticking to the bottom the pot now it is well cooked prepare 8 eggs of medium size add 8 eggs to a slightly cooled down pastry beat the pastry with eggs to a smooth mass pastry density is important if it is dense then wreaths will be hard, if it is thin, then the wreaths will melt choux pastry made on first try is not always successful.
   ▶ watch in the video (0:19)
2. My first wreaths were also, I must admit, not very good. Therefore, do not give up. Whisk the pastry well so that it is smooth, fluffy and free of flour. We transfer the pastry into a pastry bag with a decorative tip. Baking paper guarantees that the wreaths will not burn. I usually spray in two layers. The diameter of the wreaths is about 5 cm.
   ▶ watch in the video (2:30)
3. Spray the rings on the baking sheet just before placing them in the oven. The pastry on the plate must not dry out, because it will break. Place the plate in the oven on the middle partition and select the program with the fan. Bake in a preheated oven at 250 ° C / 10 minutes and 180 ° C / 20 minutes. We do not open the oven during baking. We will prepare vanilla cream. 1000 ml of milk. Add 3 egg yolks to the lukewarm milk.
   ▶ watch in the video (4:12)
4. Add 160 g of vanilla pudding powder. Add 5 tablespoons of granulated sugar to the milk. Pour 1 teaspoon of vanilla extract. We add the pudding mixture to lukewarm milk. Lumps would form in the hot milk. Boil the thick pudding while stirring constantly. After cooking, place the pot with pudding in cold water and let it cool with occasional stirring. Whip the 500 ml of chilled Meggle Creme Patisserie. Chilled pudding is added to the cream with similar temperature in several parts.
   ▶ watch in the video (5:13)
5. We can whip boldly, the cream will definitely not clot. Petisserie cream can also be replaced by whipped cream or butter. I do not recommend animal whipped cream. We transfer the cream into a pastry bag with a decorative tip. We cut the wreaths, with a serrated knife, as soon as they are pulled out of the oven. Then they are still rigid, they hold their shape and it's easy. We spray the cream on chilled wreaths.
   ▶ watch in the video (6:56)
6. If we want the cream to be visible from under the hat, we do not spare it. We can decorate the wreaths with various toppings, or simply sugar.
   ▶ watch in the video (8:28)