Wreaths

1. Boil water with fat and salt. When the fat melts and starts to boil, add the flour, reduce the temperature and stir on the stove until the dough separates from the bottom and the wooden spoon. We fire for about 3-4 minutes.
2. Set aside, let cool and stir occasionally.
3. Gradually add the eggs to the cooled mixture. The finished dough is thick and smooth. We fill a pastry bag with an attachment and press the wheels onto a baking sheet lined with baking paper. We place the wheels further apart, because they will increase in size during baking.
4. Bake for 5 minutes at a temperature of 200°C. Then reduce the temperature to 180°C and bake for 20-25 minutes.
5. Make a thick cream from milk, sugar, vanilla sugar, golden creams and egg yolks and leave to cool.
6. Beat the softened vegetable fat and gradually add the cooled cream. Sweeten to taste and add rum. Fill the cut circles with the cream.