When you say egg yolk, most of us imagine a fluffy dessert that is suitable for every celebration or family meeting. But you may not know that the preparation of this confectionery classic may not be complicated at all. With the recipe by Josef Maršálek, the master in your field, you can bake the perfect wreaths at home and you.
The yolk wreaths are a dessert that is one of the most popular in Czech households. The dough with vanilla cream and fine icing will delight anyone who tastes it. The preparation may look complicated at first glance, but thanks to the proven recipe of confectionery master Josef Maršálek it will certainly be easy. Learn to prepare the launched dough and create wreaths that will taste great and look.
Video from Czech Television with advice on the launched dough from the jurors bakes the whole country to see youtube:
Source: YouTube
The mystery of the launched dough
The launched dough is the basis of many confectionery delicacies, such as pinwheels, profiterols or just wreaths. Its name is based on the process in which the dough heats up on the plate and “launches” from the walls of the pot. This step is crucial for achieving proper consistency and lightness. If you do it correctly, the result is worth it.
What you need
The preparation of wreaths begins with the right choice of raw materials. The dough is based on water, butter, flour and eggs. These simple ingredients, complemented by a pinch of confectionery skill, create a basis for an unforgettable dessert. To prepare the cream you will need milk, sugar, egg yolks, corn starch and vanilla. Finally, you can decorate the wreaths with icing sugar or simple sugar icing.
Step by step preparation
Prepare the launched dough by mixing water and butter in the pot that you bring to a boil. When the butter is melted, add the flour and heat the dough while stirring until it starts to separate from the pots. Then allow the dough to cool and gradually work into it. The result will be a smooth and shiny matter.
Transfer the dough to a confectionery bag with a decorative tip and create small circles on a baking sheet lined with baking paper. Then bake them in a preheated oven at 200 ° C for about 20 minutes without opening the oven. After baking, let the wreath cool down.
“The wreaths must be created on the plate far apart because the launched dough during baking increases about three times its volume. Both in width and up to a height,” advises Josef Marsalek.
Filling that upgrades the wreath to the next level
The yolk cream is the soul of every wreath. Prepare it by mixing egg yolks and starch, while heating milk with vanilla in the pot. Slowly mix the hot milk into the yolk mixture and heat everything again until the cream thickens. Let it cool down to have the right consistency for performance.
Cut the baked wreaths in half and fill the lower part with a rich layer of cream using a confectionery bag. Tilt the top and decorate with icing or icing sugar.
Wreaths as the top of the confectionery skill
The resulting wreaths not only taste great, but also look beautiful. A fluffy launched dough, a delicious egg yolk and a fine icing form a harmonious whole that will delight all the senses. Although the preparation of wreaths is more time consuming, their taste and appearance are a reward that is worth every minute spent in the kitchen.
A sweet reward for everyone
Preparing yolk wreaths at home may not be complicated if you follow a proven procedure. The recipe from Josef Maršálek shows that with a little patience and precision you can create a dessert that will become a star of every celebration. So try this recipe and see for yourself that classic sugar -bars have its unique charm.
Source: www.youtube.com, www.rozhlas.cz, www.topreepty.cz
