Puffy Rings

1. Choux pastry for rings

water 1.3 cup (300 ml) • unsalted butter 3.5 oz (100 g) • salt

In a saucepan bring water to a boil with margarine and pinch of salt.

2. 

flour medium 7 oz (200 g)

Add gradually flour into the pot and stir until the dough is formed into the smooth ball.

3. 

chicken egg 5 pcs

Let the mass cool and thereafter gradually stir in the eggs.

4. 

Pipe the dough through the pastry bag onto the baking tray covered with baking paper, into the ring shape.

5. 

Bake in preheated oven at 390°F (200°C) for about 26 minutes.

6. Cream for rings

semi skimmed milk 1,5% 1.5 cup (350 ml) • sugar granulated 3.5 oz (100 g) • vanilla sugar 0.25 oz (8 g) • egg yolk 1 pc • all-purpose flour / plain flour 2.5 oz (70 g)

In a saucepan cook the milk, sugar and egg yolk. After the boiling, gradually add flour and stir vigorously until smooth thick cream is formed.

7. 

unsalted butter 4.5 oz (125 g) • brandy 2 tbsp

Whisk shortly soften butter with brandy followed by stirring into the cooled cream.

8. 

Cut the baked rings horizontally and fill with the cream. Serve sprinkled with sugar.