Choux pastry wreath with raspberry and cream filling

For 1 wreath
  • 50 g butter or margarine
  • 1 Knife tip Salt
  • 125 g flour
  • 3 eggs (size M)
  • 3 50 g frozen raspberries
  • 3 sheet gelatine
  • 4 EL Sugar
  • 1 1/2 (à 200 g) Mug of whipped cream
  • 30-40 g white couverture
  • 25 g Pistachio kernels
  • baking paper
  • 1 small freezer bag
75 minutes
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
  • 1000 kJ
  • 5 g protein
  • 15 g fat
  • 18 g carbohydrates


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