Luxurious wreaths that always turn out well recipe

Preparing wreaths from puff pastry is a nightmare for many people, but with this recipe and following a few basic rules, you will always succeed. The secret to success is in sufficiently “blowing” the dough and adding eggs correctly.

Here is the recipe for the best homemade wreaths with honest yolk cream:

🥨 Luxurious wreaths from puff pastry
This batch will make about 30-35 smaller wreaths.

📝 Ingredients
Item Quantity Notes
I. PASTRY DOUGH
Water $250\text{ ml}$
Butter $100\text{ g}$ Honest, no margarine.
Pinch of salt
Smooth flour $200\text{ g}$
Eggs 4–5 pcs Depending on size (add one at a time!).
II. YOLK CREAM
Milk $500\text{ ml}$
Vanilla pudding 2 bags
Yolks 2 pcs
Gram sugar $150\text{ g}$
Butter (softened) $200\text{ g}$
Rum 1 tbsp For aroma.
👩‍🍳 Preparation procedure

1. Battered dough (The basis of success)
   Cooking: Put water, butter and salt in a pot. Bring to a boil.
   Batter: Pour all the flour into the boiling mixture at once and start stirring intensively with a wooden spoon. Over low heat, stir (beat) the dough until it stops sticking to the sides and a white coating forms on the bottom of the pot. This will take about $2-3\text{ minutes}$. The dough should be a smooth, shiny ball.
   Eggs: Let the dough cool slightly (it should be warm, not hot). Then beat in the eggs one at a time. Each egg should be fully incorporated before adding the next. The resulting dough should be smooth, shiny, and stretchy.
   
   
2. Shaping and Baking (Critical Phase)
   Sprinkling: Using a piping bag with a cut tip, pipe circles onto a baking sheet lined with baking paper (two layers on top of each other for a nice shape). Leave space between them.
   Baking: Preheat the oven to $200\text{ °C}$ and do not open the oven for the first $10\text{ minutes}$! Then reduce the temperature to $170\text{ °C}$ and bake for another $10-15\text{ minutes}$ until golden brown. Golden rule: Do not open the oven during the first $15\text{ minutes}$, otherwise the wreaths will fall and will not come out again!
3. Fluffy cream
   
   
   Pudding: Cook a thick cream from milk, custards, egg yolks and sugar. Let it cool completely, stirring occasionally (cover with foil to prevent a skin from forming).
   Whipping: Whip the softened butter until foamy and whisk in the cooled custard base and rum spoon by spoon.
4. Finishing
   
   
   Cut the cooled wreaths (ideally with a serrated knife).
   Fill the bottom part with cream and cover with the top part.
   Sprinkle with sugar or spread with sugar icing (icing sugar, hot water, a little lemon).
   💡 Tips for a successful outcome
   Eggs: If the eggs are small, use 5. If they are large, 4 are enough. The dough must not be runny!
   Moisture: Immediately after removing from the oven, prick each wreath with the tip of a knife on the side to release steam and keep the inside dry and crispy.
   Would you rather have a recipe for fondant icing that will shine beautifully on the wreaths like from a pastry shop?