First-class gluten-free wreaths from baked dough

1. Boil butter and water. Stirring constantly, add the Cake mix and cook at a moderate temperature. Stir until a thick slurry forms that does not stick to the sides of the pot and let it cool. Gradually beat the eggs into the cooled mixture. Put the dough in a pastry bag with a serrated tip. We form circles on a sheet lined with baking paper, go around each circle 2 times.

2. Heat the oven to 220°C and reduce it to 190°C before baking. Bake at a temperature of 190°C for 18-20 minutes until slightly golden. Do not open the oven during baking so that the crowns do not fall down. Leave the baked to cool.

3. Pour Golden Creams into 100 ml of milk, mix and pour into the remaining boiling milk. Add 50 g of sugar, vanilla sugar and let cool.

4. Beat 100 g of butter and 50 g of sugar until foamy. Gradually mix into the cooled cream. Cut the wreaths in half. We put the cream in a pastry bag and fill the wreaths. Sprinkle with sugar or cover with glaze and serve.