Instructions

Preheat the oven to 180 °C. In a pot over low heat, bring water, butter, salt, and sugar to a boil. After the butter has melted (really wait until it melts properly), add flour. Stir constantly until it thickens and separates from the sides of the pot. It takes about 3-4 minutes. A little sticking to the bottom is normal, but do not scrape it.

Transfer to another bowl and let it cool. After it cools slightly, add one egg at a time, gradually incorporating them into the mixture. Thoroughly work each egg into the dough, you can process it with a kitchen robot. You should have a nice shiny dough. The consistency should not be runny in any case, as you cannot bake buttons from it. It should be like a firm pudding.

Pipe the mixture onto a greased baking sheet in a round shape using a wider ribbed tip.

Baking consists of 2 phases. First, bake at 180 °C for about 20-25 minutes. During this time, the dough will rise. The outer crust is firm, but the inside is still raw. At this point, do not open the oven door under any circumstances. Then dry at 160°C as needed for about 10-15 minutes. Let the dough cool.

Then prepare the vanilla cream. Beat the egg whites with 150 g of sugar until stiff.

Mix Golden Class powder with egg yolks, 50 g of sugar, vanilla sugar, and a little milk until smooth. Bring the rest of the milk to a boil. When the milk boils, add the pudding mixture and cook until thickened.

When slightly cooled, gently fold in the egg whites. Take the chilled whipping cream out of the fridge and whip with Smetana-fix and powdered sugar, when the cream is not sweetened.

Cut the cooled wreaths with a serrated knife. Using a pastry bag, pipe vanilla cream onto the bottom parts of the wreaths and then whipped cream. Cover with the top part and dust the finished wreaths with sugar.