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Žloutkové věnečky
Žloutkové věnečky: Czech choux rings filled with egg-yolk custard cream and white fondant glaze
Czech"Little wreaths" are the jewel of a Czech wedding cake table, where trays of sweet pastries are handed out to every guest, and they are a staple of old-style patisseries in Prague. Rings of choux pastry are split and piped with a yolk-rich custard cream that is golden, silky and buttery, then dipped in a white sugar glaze. They taste of vanilla, egg and butter and are best within a day. Where most people go wrong is a custard that is not cooked enough: it must bubble for a minute so it sets and the yolks are fully cooked. Beat the cream only once the custard and butter are both at room temperature, or it splits. Bake the rings until properly dry so they keep their crisp shape. Chef's tip: a large star nozzle gives the rings a ridged surface that holds the glaze beautifully.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the choux
- 1 cup water
- 3 ½ oz butter
- 1 pinch salt
- 5 ½ oz plain floursifted
- 4 eggsbeaten
For the yolk cream
- 1 ¾ cups whole milk
- 3 ⅞ oz sugar
- 1 ⅜ oz cornflour
- 1 tsp vanilla extract
- 5 ½ oz soft butterroom temperature
For the glaze
- 7 oz icing sugar
- 1 tbsp lemon juice
- 2 tbsp hot water
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Method
0/9 doneStep 1: Whisk the 5 egg yolks, 3 ⅞ oz sugar and 1 ⅜ oz cornflour with a splash of the 1 ¾ cups whole milk. Heat the rest of the milk until steaming, whisk it in and return to the pan.
6 minStep 2: Cook over a medium heat, whisking, for 3–4 minutes, until thick and bubbling for a full minute. Stir in the 1 tsp vanilla extract, cover the surface and cool to room temperature.
5 minStep 3: Heat the oven to 400°F (350°F fan). Bring the 1 cup water, 3 ½ oz butter and 1 pinch salt to the boil, add the 5 ½ oz plain flour and beat over a low heat for 2 minutes, until a smooth ball forms.
5 minStep 4: Cool for 5 minutes, then beat in the 4 eggs gradually until the dough is glossy and falls from a spoon in a V.
6 minStep 5: With a large star nozzle, pipe 12 rings about 7 cm across onto lined trays.
8 minStep 6: Bake for 15 minutes, then lower to 350°F (325°F fan) and bake for 15–20 minutes more, until golden and dry. Pierce each ring once to release steam and cool on a rack.
35 minStep 7: Beat the 5 ½ oz soft butter until pale, then beat in the custard a spoon at a time until smooth and fluffy.
6 minStep 8: Split the rings horizontally and pipe the yolk cream onto the bottoms, then replace the tops.
8 minStep 9: Mix the 7 oz icing sugar, 1 tbsp lemon juice and 2 tbsp hot water into a thick, pourable glaze. Spoon it over the tops and let it set for 15 minutes. Keep chilled and eat within 2 days.
15 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does žloutkové věnečky take?
- About 120 minutes in total: 70 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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