Gluten-free wreaths

Let the dough cool a little, transfer it to a mixer and gradually mix one egg at a time into the dough.

Finally, add one teaspoon of soda and mix.

We make wreaths on a sheet lined with baking paper, always two layers on top of each other. Preferably directly on each other so that they inflate nicely.

Bake for 20-25 minutes at 200°C, then immediately remove from the oven. Do not open the oven during baking. Leave the baked to cool.

Prepare the cream: Cook the golden cream in the same way as the pudding. When it cools down, add the butter. Mix everything and finally add chicory syrup.

We cut the wreaths lengthwise and fill them with cream.