Fruit wreath
Instructions
With the ingredients listed and 150 g of water, prepared the choux pastry (cream puff dough).
Put it in a pocket to stuff, with smooth, crevice tool and let it out on a plate covered with parchment paper, with a cord which form a circle rather often 18 cm in diameter.
Infornatelo at 200 degrees for 35 minutes.
Serve the fruit with the juice of a lemon, 3 tablespoons of Grand Marnier and keep in the refrigerator for 30 minutes.
Whip the cream and pour a dadolatina of candied orange zest, one tablespoon of icing sugar, one of fior d'arancio and 2 of Grand Marnier.
Melt 3 tablespoons of caramel to granulated sugar with water.
Divide horizontally the Crown of choux pastry with 2 circles: put the base on a serving dish, farcitelo with tufts of whipped cream and cover with the second circle on which wire you put the caramel.
Fill the middle with the drained fruit and serve immediately.
Ingredients and dosing for 8 persons
- For the choux pastry:
- 100 g of white flour
- 60 g of butter
- 2 eggs
- Salt
- To fill:
- 1 diced mixed fresh fruit (bananas, kiwi, apple, babaco, papaya, raspberries) (350 g)
- 300 g of whipping cream
- 3 tablespoons of granulated sugar
- 1 tablespoon of icing sugar
- Lemon juice
- 1 diced candied orange peel
- 1 tablespoon of orange flower water
- 5 tablespoons of grand marnier