Choux pastry wreath with raspberry and cream filling
- 50 g butter or margarine li>
- 1 Knife tip Salt
- 125 g flour
- 3 eggs (size M) li>
- 3 50 g frozen raspberries
- 3 sheet gelatine
- 4 EL Sugar
- 1 1/2 (à 200 g) span> Mug of whipped cream
- 30-40 g white couverture
- 25 g Pistachio kernels
- baking paper
- 1 small freezer bag
- 1 .
- Bring 1/8 liter of water, fat and salt to the boil in a saucepan. Add the flour all at once and stir until the mixture forms a ball and loosens from the bottom of the pan. Put in a bowl.
- Stir eggs one after the other into the mixture. Let rest for 30 minutes. Pour the dough into a piping bag with a large star nozzle. Sprinkle in a spiral shape (22-24 cm Ø) onto a baking sheet lined with baking paper.
- In the preheated ovenBake for approx. 25 minutes (electric stove: 200 ° C / gas: level 3). Cut the wreath with a knife and let it cool. In the meantime, put the raspberries on a plate and pick out approx. 100 g beautiful raspberries and put them back in the freezer.
- Let the remaining raspberries thaw. Soak gelatin. Puree the raspberries, strain them through a sieve and stir in the sugar. Squeeze out the gelatine, dissolve it and stir into the puree. Refrigerate. Place the remaining raspberries on kitchen paper and let thaw.
- Whip the cream until stiff. When the raspberry puree becomes thick, fold in the cream and pour into a piping bag with a star nozzle. Sprinkle the raspberry cream on the lower choux pastry ring. Spread the raspberries on top and place the top wreath on top.
- Place in a cool place. Melt the couverture in a hot water bath. Chop the pistachios. Pour couverture into a freezer bag and cut off a small corner. Sprinkle strips over the wreath and sprinkle with pistachios.
- Let dry. Makes about 12 pieces.
1 portion approx:
- 240 kcal li>
- 1000 kJ
- 5 g protein
- 15 g fat
- 18 g carbohydrates