Home Recipes Wales kringle

Wales kringle

A Danish delicacy - 2 servings

tarts Puff Cream
7f050000-ff27-0003-6f34-08d7467ef629

Ingredients

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

Debic products used

7f050000-ff27-0003-6ee6-08d7473a28cb

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

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.

Assembly

Decorate with icing and jam.

Recipe tags tarts Puff Cream Lunch Brunch Dinner Evening Dré Eversteijn Butter MousseChocolat
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