Discover the secrets of batter firing and learn how to prepare the best desserts. The French invention, which is used in the preparation of wreaths or pinwheels, is not simple. Only a professional who knows all the tricks and secrets can make a really good batter. Do you dare?
Batter for wreaths and pinwheels
The evaporated dough is special because of its perfect consistency and above all its taste, which allows the other ingredients to stand out. This dough is delicate and tasteless, so it is ideal for making creamy, buttery, whipped cream or custard desserts.
French cuisine is full of great recipes, flavours and inventions. One of them is this dough, which forms the basis of the popular wreaths or the delicious Choux au craquelin pinwheels.
Prepare your Choux au craquelin. French chouquettes with the perfect taste.
Although the French consider themselves to be the authors of the fragile batter, the Italians do not want to give up this primacy to them, and so for many years they have been arguing about where the fragile butter dough actually comes from.
What the French definitely cannot be denied, however, is their impeccable flair for delicious desserts. While the Italians stubbornly appropriate the batter, the French have been tirelessly baking delicious desserts and constantly inventing new flavour combinations. Their sweet tooth includes wreaths, pinwheels, Crème brûlée and Tarte Tatin.
How to prepare the perfect batter (recipe)
When preparing the evaporated dough, you don't have to worry about lengthy and difficult kneading, because you simply evaporate the evaporated dough in the pot.
What you need to prepare for, however, is patience and 100% adherence to the procedure. Only then will the result be like a French patisserie.
The full recipe for the dough can be found in our recipe for Choux au craquelin. Read the following advice before you start baking. You will find them useful in the preparation and baking:
- The correct consistency of the dough is important. Always use just enough eggs so that the dough is not too runny.
- If the dough is thin, put it in the refrigerator to chill. The butter will harden and the dough will have a better consistency.
- Wait until the dough is cooled and never put eggs in hot dough. They could curdle.
- Be patient and do not open the oven while baking. The pinwheels or wreaths will burn immediately.
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