Peach wreath with vanilla cream

Description

Very beautiful and tasty wreath of choux pastry -a tasty summer dessert! You can cook any fruits and berries, just what we need right now...

Ingredients

Butter

110 g
Milk

475 ml
Flour

180 g
Water

125 ml
Chicken egg

4 piece
Yolk egg

2 piece
Sugar

60 g
Vanilla sugar

1 pack
Pudding vanilla

1 pack
Cream

350 ml
Gelatin

10 g
Orange juice

5 Tbsp
Orange zest

1 tsp
Salt

1 piece
Peach

300 g
Powdered sugar

1 Tbsp

Cooking

Heat the oven to 200 gr. Grease the baking sheet with fat. On parchment to draw a circle and divide into 12 parts. Flip the paper and lay on a baking sheet.

For the dough, cut the butter pieces In a saucepan pour the water, milk, put the butter and salt. While stirring bring to a boil.

To give a little to simmer, then immediately add all the flour and cook, stirring until the dough becomes a ball, and at the bottom of the pan will not appear white film.

Remove from the heat. The dough transfer to a bowl and immediately beat 1 egg. Let cool slightly, then gradually add to the dough with the remaining eggs and carefully whisk.

Put the dough in a pastry bag with a large star nozzle and squeeze dough into pan in small outlets along the marked circumference.

Bake for 25-30 minutes. The dough rises, the outlet will connect to form a wreath.

To get it out of the oven and immediately cut horizontally in half. Allow to cool. The lower part is spread on a flat dish.

To prepare the cream: soak the gelatin. The yolks with the sugar grind

Add orange juice, zest and a dry powder of pudding and stir.

Milk with vanilla sugar and butter to boil. Add the yolk mass, stir and remove from heat, let cool slightly and stir in the gelatin. Cool.

Whip 250 ml of cream and add to cream. Mix well.

Put the cream in a pastry bag with a nozzle and squeeze it on the dough.

Peaches cut into thin slices ( leave some to garnish), put on the cream.

Cover top of 100 ml of cream to whip and squeeze in a wreath in the form of rosettes. You can decorate the top slices of the peaches and sprinkle with powdered sugar. I decorated with sprigs of red currants and mint.

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