Instructions

In a saucepan, bring water with fat and salt to a boil. Add all the flour at once to the boiling mixture, press it down and stir until the dough stops sticking to the pot and only a very slight white coating forms on the walls (about 5 minutes). Remove from heat and let it cool while stirring occasionally. Then, one by one, mix in the eggs with a whisk until smooth. Fill the finished dough into a decorating pastry bag with a nozzle and squeeze wreaths onto a buttered baking sheet. Bake in a preheated oven at 200 degrees Celsius for 10 minutes, then reduce to 170 and bake for another 10 minutes. Do not open the oven door prematurely!!! Cut them while still hot, let them cool, then fill with cream and glaze.

Cream

This cream, prepared this way, is slightly less fluffy than the classic buttercream, but it has one huge advantage... it doesn't separate or form lumps. I prepare it a day in advance to cool well.

Cook a thick pudding from milk, sugar, and pudding powders, then gradually mix in the butter while still hot. Partially cool the mixture, transfer it to a bowl, cover tightly with cling film, and when everything is cooled, store in the refrigerator. On the second day, take it out of the fridge, whisk thoroughly with a hand electric mixer, and it's ready to use.

Today, I added an extra whisk to the cream layer. I use instant pudding (for 200ml of very cold milk, I use 2 packets of powder), it holds up well and keeps its shape nicely the next day.

Glaze

Mix everything smoothly with a whisk and pour the prepared glaze over the wreaths immediately. Place the finished wreaths in the fridge for at least a moment to set.