Wales kringle

A Danish delicacy - 2 servings

tarts Puff Cream


Group 1

250 g milk

250 g water

250 g Debic Butter Constant

250 g wheat flour

500 g eggs

2.5 g salt

1500 g Debic Stand & Overrun

Assembly and finish

Icing, jam


Group 1

Gently heat milk, butter and water until the butter has melted.

Then bring to a boil.

Remove the pan from the heat and add the sieved flour at once.

Mix the dough and add the eggs.

Put the dough in a piping bag and make a nice kringle (pretzel shape).

Bake at 200 °C for approximately 30-40 minutes.

When cooled down, cut the top off the kringle.

Fill it with whipped Debic Stand & Overrun.


Decorate with icing and jam.