Recipe detail

Desserts Wreaths

28. 1. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Desserts

Cuisine: Czech

Program steps

  • Preheating:
  • 180 °C

To view the entire table, move the table to the right.

1
Hot air
10 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 160 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
water 120 g
milk 3.5% 135 g
butter 100 g
caster sugar 13 g
plain wheat flour 205 g
chicken eggs 275 g
salt 3 g

Name Value Unit
butter 125 g
rum 30 g

Name Value Unit
milk 3.5% 500 g
egg yolk 80 g
caster sugar 125 g
vanilla pudding 50 g
butter 50 g
vanilla bean 1 pcs

Name Value Unit
powdered sugar 200 g
lemon juice 40 g
vegetable oil 2 g

Nutrition and allergens

Allergens: 1, 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 550.9 kJ
Carbohydrate 56.9 g
Fat 31.5 g
Protein 9 g
Water 0 g

Directions

Puff pastry:
We weigh water, milk, butter, salt and sugar into a saucepan, bring to a boil and add flour. Evaporate for about 1-2 minutes while stirring constantly. Mix in a mixer with a paddle until cold. Stir in the eggs. If necessary, dilute the mass with a little water.

Using a bag with a large star tip, spray a 7 cm diameter wreath on a baking sheet with a silicone mat. Place in the heated chamber on the specified program.

After baking, remove from the oven and let cool.

Yolk creme patissiere:
Mix custard powder and egg yolks in 100 ml of milk until smooth. Bring the remaining milk, butter, sugar and vanilla to a boil. Pour in the stirred mixture and boil properly for 2-3 minutes. Cool covered with foil.

Yolk-buttercream:
Beat the crème patissiere until smooth with the rum and beat in the softened butter. Fill a bag with a star tip with the cream.

Glaze:
Put sugar, lemon juice and oil in a bowl. We rub it by hand until it is smooth into a thick glaze. You can tell when it's done when the frosting slowly drips from the spoon and covers well.

Completion:
Cut the cooled wreaths lengthwise, fill with cream. Dip the tops in the frosting, let them drain and place them on top of the sprayed filling.

Recommended accessories

Perforated aluminium sheet, teflon coated

Perforated aluminium sheet, teflon coated