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Vanilla cream rings with airy cream: they melt on the tongue

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Vanilkové věnečky

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Vanilla cream rings with airy cream: they melt on the tongue recept

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  • Easy to prepare
  • 20 portions
  • 100 minutes
Jan, 16. 12. 2025
Vanilkové věnečky

Vanilla cream rings are the embodiment of a delicate dessert. Sweet cream, a tender choux shell and a vanilla aroma come together in one perfect bite. If you bake them at home, you'll find the result can be just as great — or even better — than from a patisserie.

A light choux shell, airy vanilla cream and a delicate dusting of sugar make this treat a dessert that can compete even with a professional patisserie. Although choux pastry may seem demanding, the procedure is simple and even a beginner can manage it – you just need to follow a few basic rules.

For 20 portions

Ingredients

Dough (choux pastry):

Vanilla cream:

To finish:

Preparation procedure

  • Choux pastry Put the water, a pinch of salt and the butter into a pot. Heat until the butter melts – do not boil or let it evaporate. Add the flour all at once and stir until the dough comes together and pulls away from the sides of the pot (about 3–5 minutes). Transfer to a bowl and let it cool partially. Beat the eggs in one by one into the cooled base until a smooth, shiny and elastic dough forms.
  • Shaping and baking the rings Place the dough into a piping bag fitted with a star decorating tip. Pipe rings resembling wreaths onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200 °C for 20 minutes without opening the oven. Then reduce to 170 °C and bake for another 5–7 minutes. Properly baked rings will be hollow and light inside. After a short cooling period, slice them lengthwise.
  • Vanilla cream Cook a thick pudding from the milk, Zlatý klas, vanilla pudding powder and sugar. Add a small piece of butter to the hot pudding to prevent a skin from forming. Let it cool completely. Whip the butter until fluffy and gradually mix in the cooled pudding. You can flavor it with rum or vanilla essence.
  • Filling and finishing Transfer the cream into a piping bag and pipe it onto the bottom halves of the rings. Top with the upper halves and lightly dust with a mixture of powdered and vanilla sugar.

Quick recipe information

Number of rings: approx. 20–24 pieces

Preparation time (active work): 45–55 minutes

Baking time: 25–30 minutes

Cooling time: 30 minutes

Total time: approx. 1 hour 40 minutes

Storage

Store in a cool place, ideally consume within 2–3 days – the cream is fresh and without preservatives.

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