Recipe for an Easter wreath made from mini cream puffs
Mini cream puffs as an edible alternative to the yeast wreath.
Course: holiday dish, pastries
Bring the water and butter to the boil in a saucepan. Remove from heat and add the sifted flour with salt.
Put the pot back on the stove and immediately stir steadily until a lump of dough has formed. If there is a slight white coating on the bottom of the pot, take the pot off the stove.
For further processing, place the lump of dough in a bowl. Stir 1 egg into the dough. Stir until the dough has completely absorbed the egg.
Then let the dough cool down a little. Mix the remaining 4 eggs into the dough. When the dough has a golden yellow sheen and long dough tips form when the dough is pulled up, it is ready.
Preheat the oven to 200 ° C.
Line a baking sheet with parchment paper. Draw 4 circles with a diameter of 10 cm on a baking paper. Turn the paper over and place on a baking sheet. Use a piping bag to spread 5 tuffs onto a circle. So that each crown cake consists of 5 mini puffs lined up next to each other.
Bake the cream puffs in the preheated oven for 30 to 40 minutes. They should be golden yellow. Do not open the oven during the first 20 minutes of baking as the dough will collapse.
After baking, let everything cool on a wire rack. The upper third can be cut off and the wreaths filled or left pure.
Tipps & Hinweise
Put a colored egg in each wreath. They also serve as "place cards" at a brunch. The unfilled crown cakes can then simply be eaten with butter and spreads.
Recipe for an Easter wreath made from mini cream puffs https://deutsche-delikatessen.de/en/easter-crown-cake-mini-cream-puffs/ Deutsche-Delikatessen.de