Choux Pastry Rings with Vanilla Cream and Chocolate Icing

Name: Choux Pastry Rings with Vanilla Cream and Chocolate Icing
Total time: 60 min
Ingredients: For the choux pastry and vanilla cream:; Gellwe Karpatka Cake and Cream Mix – 1 pack; Large eggs – 4; Butter or margarine – 125 g; Water – 250 ml; Milk – 500 ml; Butter – 100 g; For the chocolate icing:; Butter or margarine – 100 g; Gellwe Extra Dark Cocoa Powder – 50 g; Icing sugar – 120 g; Milk – 3 tbsp

60 min.

Difficult

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Ingredients:

For the choux pastry and vanilla cream:

Gellwe Karpatka Cake and Cream Mix – 1 pack
Large eggs – 4
Butter or margarine – 125 g
Water – 250 ml
Milk – 500 ml
Butter – 100 g

For the chocolate icing:

Butter or margarine – 100 g
Gellwe Extra Dark Cocoa Powder – 50 g
Icing sugar – 120 g
Milk – 3 tbsp

Delicious choux pastry rings filled with smooth vanilla custard cream and finished with rich chocolate icing. Made with Gellwe Karpatka Cake and Cream Mix and Gellwe Extra Dark Cocoa Powder, these elegant pastries combine light, airy choux pastry with a creamy filling and an indulgent chocolate topping. Perfect for family celebrations, afternoon tea or a special homemade treat.

Preparation instructions:

1.

Prepare the choux pastry. Line a flat baking tray with baking parchment. Bring the water and butter or margarine to the boil, then add the choux pastry mix. Stir vigorously until the dough forms a ball and becomes slightly glossy. Remove from the heat and leave to cool slightly.
2.

Add the eggs to the dough one at a time, beating continuously with an electric mixer on the highest speed. Transfer the mixture to a piping bag or a plastic bag with one corner cut off. Pipe thick rings of dough onto the prepared baking parchment.
3.

Place in a preheated oven and bake at 210°C for approximately 25 minutes, using conventional heat (top and bottom heating elements). Then reduce the temperature to 150°C and bake for another 15 minutes. Do not open the oven during baking, as the pastry may collapse.
4.

Prepare the cream. Bring one cup of the milk to the boil. Pour the remaining milk into a separate bowl, add the contents of the cream mix sachet and stir until combined. Pour the mixture into the boiling milk and cook, stirring vigorously, until the custard becomes smooth and thick. Cover with cling film and leave to cool completely.
5.

Gradually add the cooled custard to the softened butter and beat until the cream is smooth.
6.

Prepare the chocolate icing. Melt the butter in a saucepan, then remove from the heat. Add the sifted icing sugar and cocoa powder. Pour in 2–3 tablespoons of milk and mix thoroughly with a whisk.
7.

Cut the cooled choux pastry rings horizontally into two halves and fill with the prepared vanilla cream. Press the halves together gently and decorate with the chocolate icing.
8.

Enjoy!