Cherry Wreath (Kirsch-Windbeutelkranz)

Category: Confectionery
Kitchen: german
Cherry Wreath (Kirsch-Windbeutelkranz)

Ingredients

Dough
Water 125ml
milk 125ml
butter or margarine 65g
salt pinch
flour 120g
corn starch 30g
eggs 4 medium
baking powder 1 tsp
filling
cherry 300g
cream
cream 33% -35% 500ml
fine sugar 5st. l.
vanilla sugar 1 sachet
icing sugar for dusting

Cooking method

  • Dough
  • Mix milk with water, pour into a saucepan, add butter or margarine and bring to a boil.
  • Sift flour, starch, salt and baking powder, stirring constantly, pour the mixture into boiling milk.
  • Stir until thick, avoiding lumps.
  • Remove the saucepan from the heat. Cool slightly.
  • Add eggs one at a time to the warm mixture, kneading well. Add each subsequent egg only after the previous one has intervened until a homogeneous dough consistency.
  • Transfer the mass into a pastry bag and place the dough pieces in the form of rings on a baking sheet covered with baking paper.
  • Place the workpieces at a distance from each other, since they will significantly increase in volume during baking.
  • Bake at 190 degrees for 20 minutes.
  • Cool the finished products.
  • Cream
  • Beat the cream with sugar and vanilla sugar until a thick dense cream.
  • Cut the cakes in half lengthwise. Put the cream on one of the halves, put the cherries (I also used small cubes of chocolate ice cream).
  • Cherry Wreath (Kirsch-Windbeutelkranz)
  • Cover with the top of the cake and sprinkle with icing sugar.
  • Cherry Wreath (Kirsch-Windbeutelkranz) Cherry Wreath (Kirsch-Windbeutelkranz)
  • You can also make ordinary custard tubes, covered with chocolate icing
  • Cherry Wreath (Kirsch-Windbeutelkranz)
  • Enjoy your tea!

The dish is designed for

3-4pcs.

Time for preparing:

1 hour

Cooking program:

oven

Note

I learned from the Germans that it is at 50% milk-water ratio that the cakes are the most lush with a large void inside the workpiece.

Irina F
Wow!!! Anyutka !!! What a pretty wreath !!!
celfh
No, I do not like choux pastry, I love it. And in this performance ... well, there are simply no words, how delicious!))
notglass
Ira, Tatiana, Thank you! Really very tender and very tasty.
MariS
This is a french! Such tenderness, I can imagine how delicious it is. I have never done something like this, and my husband adores all these custard tubes and fenders ...
Anya, Thank you!
notglass
Marina, believe me, today she sculpted a ring for the first time. My sister has a birthday and she asked for such a treat. Everything turned out to be very simple. Try it. And to your health!
Olga VB
How good it is when a little sister has such a little sister!
eye
and it falls to us ...
Svettika
Annahow aesthetically appetizing, beautiful and tasty in one yummy!
Rusalca
Anna, and what kind of cream or what fat content? I didn't even understand
notglass
Anna, added.
Rusalca
Quote: notglass
Anna added.
Namesake, thanks!

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