Name: Choux rings with pudding cream and fondant glaze: Like from a pastry shop, step by step
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 300 ml water; 150 g fat (butter or good-quality vegetable shortening); A pinch of salt; 200 g plain flour; 6 eggs (M); 600 ml milk; 2 packets vanilla pudding (powder); 2 packets vanilla sugar; 375 g butter (soft); 80 g powdered sugar; 300 ml whipping cream; 1 tablespoon powdered sugar; 400 g store-bought fondant glaze (white)

Preparation procedure

Choux pastry (base): Put the water, fat and a pinch of salt into a saucepan and bring to a boil. As soon as the fat has melted, add the flour all at once, reduce the heat and stir vigorously for 2–3 minutes, until a light film forms on the bottom and the dough comes together into a smooth ball.
Cooling and eggs: Transfer the dough to a clean bowl and let it cool for a few minutes (it should be hot–warm, not scalding). Then beat in the eggs one at a time. The final mixture should be smooth, glossy and hold its shape – when you lift the spatula it should form a "peak".
Piping and baking: Fill the dough into a bag fitted with a cut nozzle. Pipe rings about 6–7 cm in diameter onto baking sheets lined with parchment paper (for a nice shape you can pipe two concentric rings). Place in an oven preheated to 200 °C and bake for 30–40 minutes until deep golden. Do not open the oven for the first 15 minutes, otherwise the rings will collapse. Transfer the baked shells to a rack and let cool.
Pudding cream: Cook the pudding from the milk, pudding powder and vanilla sugar. Immediately cover the surface with cling film so it touches the pudding and let cool completely. Whip the butter with the powdered sugar until light and fluffy, then beat in the cold pudding in portions until a smooth butter–pudding cream forms.
Whipped cream: Whip the cream with the powdered sugar to stiff peaks. Keep refrigerated.
Filling: Slice the rings horizontally. Pipe a layer of pudding cream onto the bottom halves, pipe a ring of whipped cream on top, and place the tops back on. Let firm up in the fridge for 20–30 minutes.
Fondant glaze: Gently warm the fondant according to the instructions (it should be lukewarm and fluid, not hot). Quickly dip the top halves of the rings into the glaze or spread it with a spoon, and let dry. Keep refrigerated until serving.

Total preparation time: 2 hours 30 minutes (active about 60–75 minutes, including cooling of creams and setting)

Servings: 16–20 rings (depending on ring size)

Tips for Guaranteed Success

The dough’s consistency is governed by the eggs: if after five eggs the dough is already nicely smooth and holds its shape, add the sixth egg gradually.
For an extra-crispy shell briefly pierce the side with a skewer after baking and return to the turned-off oven for 5 minutes with the door ajar to let steam escape.
The pudding for the cream must be completely cold; if warm it would melt the butter base and the cream would thin.
Never overheat the fondant – it would melt the whipped cream and run.

Conclusion

Choux rings with pudding cream and fondant glaze are an icon of Czech confectionery. If you watch the temperatures, baking time and properly cool the creams, you’ll get a stable shell and a perfectly smooth filling cream. The recipe is great for celebrations, Sunday coffee and a showpiece dessert table – and yet uses commonly available ingredients.