Gluten-free wreaths with a crispy craqueline layer
Craqueline crispy layer:
• 47 g butter
• 42 g Liana Cake mix
• 17 g almond flour
• 52 g cane sugar
Launched mass:
• 50 ml milk
• 50 ml of water
• 40 g butter
• a pinch of salt
• a pinch of sugar
• 80 g Liana Cake mix
• 125 g eggs
Diplomat cream:
• 50 g Liana Golden Cream
• 115 g granulated sugar
• 10 g Liana Vanilla Sugar
• Liana real vanilla powder - optional
• 450 ml milk
• 50 g butter
• 50 ml rum
• 3 egg yolks
• 125 ml of cream 33%
• 125g mascarpone
• 100 g peanut butter with salted caramel (available to buy at Liana e-shop)
- Crispy Craqueline layer: We process all the ingredients by hand into a paste - a mass that we roll out between two sheets of baking paper. After rolling out, we remove the top paper and cut out round shapes the size of a wreath. (I had a diameter of 6cm, I cut out the middle with a pastry smooth tip - 1cm) We cover it again with paper and let it freeze on a solid surface.
- The batter: Put water, milk, butter, sugar and salt in a saucepan, heat the mixture, let the butter melt and bring the mixture to a boil. The mixture must start to boil!
- Turn off the heat and add the Liana Cake mix, which we sifted beforehand. Mix thoroughly and bake this mixture on a lower temperature for approx. 2 minutes.
- Let it stand and transfer it to a clean bowl, ideally a food processor bowl, start mixing and let it cool to approx. 50°C.
- Gradually add the beaten eggs, mixing each batch of eggs thoroughly before adding the next. You will have a smooth mass of lava consistency, which you pipe with a cut tip onto a baking sheet lined with baking paper or a perforated mat.
- Place the frozen craqueline on the sprayed wreaths and bake immediately in a preheated oven. Ideally, use static baking (top/bottom without ventilation) at 180°C/ 30 - 35 min. Do not open the oven for the first 25 min. If the wreaths collapse, they are undercooked.
- After baking, they must have a firm shape, a golden color, and "ring" when tapped from the bottom. Let them cool before filling.
- Diplomat cream: For the cream, add the egg yolks to the golden cream, add 100ml of milk and mix.
- Add sugar, rum, butter, vanilla to the remaining milk and heat to just below boiling point. When the mixture is hot, pour some of it over the yolks to equalize the temperature, then return everything to the pot and bring to a boil, simmer for about 1 minute.
- Transfer the finished cream to a clean container, cover with foil and let cool.
- Blend the cooled cream with a blender to achieve a smooth consistency.
- Whip the cream and mascarpone until stiff and then combine it with the egg yolk cream by hand using a spatula.
- Finishing: Cut the wreath in half, spread peanut butter cream with salted caramel on the bottom (you can buy it at the Liana e-shop). Spread 2 layers of cream using a pastry bag and cover with the top of the wreath. Decorate with peanut butter again. I also used salted peanuts and salted caramel crumbs (you can also buy it at the Liana e-shop). Dust lightly with powdered sugar and we can get started!
Craqueline crispy layer:
• 47 g butter
• 42 g Liana Cake mix
• 17 g almond flour
• 52 g cane sugar
Launched mass:
• 50 ml milk
• 50 ml of water
• 40 g butter
• a pinch of salt
• a pinch of sugar
• 80 g Liana Cake mix
• 125 g eggs
Diplomat cream:
• 50 g Liana Golden Cream
• 115 g granulated sugar
• 10 g Liana Vanilla Sugar
• Liana real vanilla powder - optional
• 450 ml milk
• 50 g butter
• 50 ml rum
• 3 egg yolks
• 125 ml of cream 33%
• 125g mascarpone
• 100 g peanut butter with salted caramel (available to buy at Liana e-shop)
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