Cream Rings with Tangerines

Dough: Bring water and fat to a boil in a saucepan. Remove the saucepan from the heat, add the sifted flour mixed with cornstarch all at once, stir until smooth and heat for about a minute. Pour the hot mixture into a suitable bowl and gradually add the eggs. It is not necessary to add more eggs if the dough is very shiny and comes off the spoon in such a way that long peaks remain. Then add the baking powder to the cooled dough form.

Pipe the dough in rings (diameter about 7 cm) on a greased, floured baking tray (wide nozzle).

Baking time: 25 to half an hour at 200-225 °C (fan oven 180 to 200 °C ). Do not look into the oven during the first 15 min of baking, otherwise the pastry will collapse. Cut the rings on the spot after baking.

Filling: Put the mandarins in a sieve to drain and collect the juice.

Whip the well pre-chilled whipped cream in a cold baking bowl for 1/2 minute, then sprinkle in the sugar mixed with cream stiffener and vanilla sugar, beating continuously, whip the whipped cream until stiff and finally fold in 3 tbsp of tangerine juice. Drizzle a small amount of whipped cream over the bottoms of the rings, evenly distribute the mandarin orange pieces on top, drizzle the remaining whipped cream on top and place the tops of the rings on top. The cream rings l

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