Choux pastry wreath with lime cream and berries

  • 50 g Butter
  • 1 Mesp. Salt
  • 125 g flour
  • 3 Eggs (size M)
  • 250 g Strawberries
  • 250 g mixed berries (red currants, raspberries and blackberries)
  • 1 untreated lime
  • 350 g whipped cream
  • 2-3 EL Sugar
  • 1 packet cream stabilizer
  • 1 EL Icing sugar
  • Lime slices and mint
  • baking paper
90 minutes
light
1.
Bring 1/8 liter of water, butter and salt to the boil. Add the flour all at once and stir with a wooden spoon until the mixture becomes a lump and a white skin forms on the bottom of the pot. Transfer to a bowl and let cool for 10-15 minutes. In the meantime, preheat the oven to 225 ° C. Fill a heat-resistant dish with hot water and place it on a wire shelf on the lowest rail in the oven. Stir eggs one after the other with a wooden spoon into the burn mixture. (Each egg must be completely connected to the ground,before the next egg is added.) Pour the mixture into a piping bag with a large star nozzle and squirt a wavy wreath approx. 20 cm in diameter onto a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 225 ° C / gas: level 4) for 35-40 minutes. (Do not open the door for the first 25 minutes!) Take the finished wreath out of the oven, let it cool down for 5 minutes and cut it crosswise with a saw / bread knife. Let cool down. In the meantime, carefully wash the strawberries and currants and let them drain. Clean the strawberries and cut into slices. Set aside 2 currant panicles for decoration. Pluck the remaining currants from the panicles. Sort raspberries and blackberries. Wash the lime thoroughly and finely grate the peel. Squeeze the lime. Whip the cream until stiff, stirring in the sugar, cream stabilizer and lime zest. Finally stir in 2 tablespoons of lime juice. Put the cream in a piping bag with a large star nozzle. Spread half of the berries on the lower choux pastry base. Sprinkle the cream in thick loops and sprinkle with the remaining berries. Place the top choux pastry ring on top and press down gently. Dust with powdered sugar. Decorate the wreath with currant panicles, lime slices and mint. Makes 6-8 pieces
2.
Per piece (8) approx. 1300 kJ / 310 kcal. E 6 g / F 22 g / KH 22 g
1 portion approx:
  • 310 kcal
  • 1300 kJ
  • 6 g protein
  • 22 g fat
  • 22 g carbohydrates

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