Glazed soes wreaths with almond cream

Heat 100 ml of water with the milk and butter in a large pan with a thick bottom and stir until the butter is melted. Bring the mixture briefly to the boil and then remove from the heat source.

Add the flour and a pinch of salt at once and stir well with a spatula. Put the pan back on the heat source and let stir at the lowest setting for a few minutes, until the mixture forms a whole and comes loose from the bottom.

Remove the pan from the heat source, transfer the mixture into a bowl and stir until it has cooled down slightly. Beat the eggs one by one with a whisk. Do not add the next egg until the previous egg has been taken up. Fill the piping bag with this mixture.

Preheat the oven to 200ºC.

Using a saucer, draw 8 circles on the baking paper and spray thick wreaths on the dough. Bake the wreaths in the oven in 20-25 minutes until cooked and golden brown (do not open the oven door while baking!). Remove the rosaries from the oven and allow to cool.

Roast the almonds golden brown in a dry, hot frying pan. Prepare the pastry cream according to the directions on the package with 200 ml water and the whipped cream. Finely chop the roasted almonds and mix with the almond flavor with the pastry cream.

Spoon into a piping bag with a pointed nozzle and gently push it in a few places in the side of the wreaths. Carefully squirt the filling into the cavities of the dough. Let the filled soeswreaths stiffen in the refrigerator for 30 minutes.

Stir the powdered sugar with 1-2 tablespoons of water to a glossy glaze and give a yellow color with a few drops of dye. Pour the glaze with a spoon over the rosaries and allow to dry.