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Ingredients
Dough
60 g SABI butter
250 g water
180 g all-purpose flour
4 pcs eggs
a pinch of salt
Vanilla Cream
500 ml SABI milk
1 pc vanilla pudding
2 tbsp cane sugar
1 pc egg yolk
1 pc vanilla sugar
100 ml 33% SABI whipping cream
Procedure
Cream
1. Cook pudding from milk, pudding powder, sugar, and egg yolk. Pour the cooked pudding into a bowl, cover with cling film (to prevent a skin from forming on top), and let it cool.
2. Whip the cream and mix it with the cooled pudding.
Dough
1. Pour water into a pot, add salt and butter, and heat until the butter melts in the water. Then add the flour to the water and stir – cook for about two minutes.
2. Let the dough cool and beat in the eggs one by one.
3. Put the dough into a piping bag with a decorative tip and shape round wreaths on a baking sheet lined with parchment paper.
4. Bake for 10 minutes in an oven preheated to 200°C, then reduce the temperature to 180°C and bake for another 10-15 minutes.
5. After cooling, cut the baked wreaths in half, fill with vanilla cream, and sprinkle with powdered sugar.
Watch the video recipe
