Wreaths from choux pastry

Put the salt and margarine into the water and let it boil.

When the margarine melts, add flour to the water and mix until a thick paste is formed that does not stick to the spoon.

Add one egg at a time into the cooled dough, gradually mixing into the dough.

If you stir thoroughly, a solid paste will form.

Often we put it in a bag and squeeze out wreaths onto a baking sheet lined with baking paper.

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Add the golden ear to the milk and cook the pudding.

Let it cool down.

We put butter and powdered sugar into the bowl, and mix them well together.

We add cooled pudding to the butter and mix together with a hand mixer to a smooth cream, we can add a few drops of rum.

Cut the wreaths in half and fill them with this stuffing (you can also use a piping bag, it's prettier)

We put whipped cream on the filling, cover it with the top of the roll and let it cool a bit.

We only sprinkle the top of the donut with sugar or decorate it with chocolate or another icing, according to your own taste. Enjoy your meal