This light choux pastry is perfect for a festive feast and an ordinary family tea party. The combination of whipped cream and lingonberry gives the cream a pleasant sourness. If desired, you can use other berries for dessert: strawberries, raspberries, blueberries, etc.
It is necessary
- To make the dough:
- - flour - 190 g;
- - water - 250 ml;
- - butter - 60 g;
- - eggs - 5 pcs.;
- - salt - 1/4 tsp
- To make the cream:
- lingonberry - a glass;
- cream - 450 ml;
- gelatin - 12 g;
- sugar - 150 g
Instructions
Step 1
Combine water, oil and salt, heat until boiling, then add flour. While stirring, keep on fire for about 5 minutes until the composition acquires homogeneity. Cool the resulting dough slightly, then add the eggs.
Step 2
Using a pastry bag, place roses in a shape in a circle, forming a wreath. Then send the form to the oven, cook for about half an hour.
Step 3
When baking, it is recommended not to open the oven until 2/3 of the cooking time has elapsed (15-20 minutes). Otherwise, underbaked products tend to quickly lose their shape, fall off.
Step 4
Next, you need to prepare the cream. For this, the cream is intensively whipped with sugar. Gelatin must be diluted in warm water, then added to the cream. Stir the composition.
Step 5
Put a small part of the cream (about a third) into a pastry bag, combine the rest with the lingonberries and stir.
Step 6
Cut the finished browned and already firm cakes lengthwise, remove the top and put the cream with lingonberries in the flowers. Top each cake back.
Step 7
Further, the wreath of custard roses needs to be decorated with a deferred portion of the whipped cream. Lingonberry berries can be placed on top.
