Choux pastry wreath with strawberries

For 8 pieces
  • 50 g Butter
  • 1 pinch Salt
  • 125 g flour
  • 3 eggs (size M)
  • 100 g Dark chocolate (70% cocoa content)
  • 40 g almond flakes
  • 6 sheet Gelatine
  • 500 g Strawberries
  • 400 g Rama Cremefine for whipping
  • 2 packet Vanillin sugar
  • baking paper
  • 1 small freezer bag
90 minutes
Bring 1/8 liter of water, butter and salt to the boil. Add the flour at once and stir with a wooden spoon until the mixture loosens from the bottom of the pan as a lump. Transfer to a bowl and let cool for 10-15 minutes. In the meantime, preheat the oven (electric stove: 225 ° C / convection: not suitable / gas: level 4). Fill a heat-resistant dish with hot water and place it in the oven on a wire shelf on the lower rail. Stir eggs one after the other into the choux pastry mixture with a wooden spoon. Pour the mixture into a piping bag with a large star nozzle. Squirt a wreath (approx. 20 cm in diameter) onto a baking sheet lined with baking paper. In a preheatedBake in the oven for 35-40 minutes. In the meantime, break the chocolate into pieces and melt in a warm water bath. Toast the almond flakes in a pan until golden brown, remove. Take the finished wreath out of the oven, let it cool down for 5 minutes and cut it horizontally with a saw knife. Cover the bottom with half of the chocolate and sprinkle with flaked almonds. Put the remaining chocolate in a freezer bag. Cut off a small corner, spray strips on the upper floor and let dry. In the meantime, soak the gelatine. Wash the strawberries and set aside 100 g for decoration. Clean the rest of the strawberries. Puree 100 g strawberries (if the strawberries are not sweet enough, add sugar). Squeeze out the gelatine, dissolve it and stir it into the strawberry puree drop by drop. Beat the Cremefine until stiff, pouring in the vanilla sugar. Carefully fold in the strawberry puree. Spread the cremefine mass on the lower base and put it in a cool place. In the meantime, cut 300 g strawberries into fine slices and distribute evenly over the mixture. Put the lid on and press it down a little. Chill for another 2 hours. Decorate with the remaining strawberries
Wait approx. 2 hours
1 piece approx.:
  • 360 kcal
  • 1510 kJ
  • 9 g protein
  • 25 g fat
  • 23 g carbohydrates


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