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
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.