Recipe for 2 wreaths
Weigh the choux mix and place it in the mixing bowl.
Add the water and mix at low speed for 2 to 3 minutes.
Once well mixed mix for another 3 min on a medium speed.
Preheat the oven to 210 degrees and line the baking tray with baking paper.
Draw 2 circles of 15 cm on the baking paper about 12 cm apart.
Put the batter in a piping bag with a round nozzle.
Pipe around balls of about 3 cm diameter around the drawn circle about 2 cm apart.
Place the baking tray in the center of the preheated oven.
Bake the puffs in the oven at 210 ° C for 25 to 30 minutes.
Let the puffs cool on the baking tray.
Put all ingredients in a bowl and mix with a whisk.
Mix everything well until smooth (about 2 minutes).
Let it stand for another 10 minutes and stir briefly for about 30 seconds.
The pastry cream is now ready for further processing.
Cut the profiterole in half.
Place the desired size nozzle in the piping bag.
Fill the piping bag with the pastry cream.
Fill the choux wreath with the crème patissière and put the top back on.
Heat the fondant to 37 degrees and apply it to the top of the choux wreath with a spoon.
Sprinkle with icing sugar.
Repeat for the other wreath.
Then they are ready for serving.