Christmas Wreaths types and sizes

Christmas Wreaths types and sizes

Almond Wreath
Ingredients almond paste

* 0.75 cup peeled almonds
* 0.25 cup sugar
* 1 egg
* Grated rind of 1 lemon
* (Frozen) puff pastry
* Decoration
* Apricot jam
* Sugar Glaze (with a little lemon juice)
* Candied red and green cherries and orange peel
* Holly leaves and ribbon


Preparation

* Grind the almonds and mix well with the lemon rind, sugar and egg if the food is too stiff, add some water here
* Create your own or use frozen puff pastry sheets
* Roll the (thawed) long strip of pastry into a 4mm thick and 10 inches wide
* Take a role of the food with the same length as the pastry and lay it on the dough slightly above the middle
* Roll the dough loosely around and make it wet the edges so you can stick
* Turn the role, so the edge is under. Form a circle of the role
* Spread the beaten egg over
* Bake it 15 minutes in a hot oven 220 º C, until the wreath is golden
* Brush the hot thin ring with the jam and glaze
* Let the cake cool and then decorate the ring with the decorations


Christmas Wreath of puffs
Ingredients

* Butter for greasing
* Baking paper
* 2.5 dl water
* Little salt
* 100 grams butter
* 150 gram flour
* 4 eggs

Filling

3 gelatine leaves * White
* 2.5 oz milk
* 60 grams sugar
* 1 packet of vanilla sugar
* Little salt
* 2.5 oz cream
* Icing sugar


Preparation

* Butter the baking tray. Cover it with greased greaseproof paper which is also
* Bring water with salt and butter to a boil, stirring
* Sift the flour and stir it once the boiling mass, at one time by the mass
* Stir with wooden spoon until the mixture as a ball in the pan is
* Let the whole, for about 1 minutes, cool slightly
* Beat the eggs with the mixer for one by one. Ever again until a new egg as a whole included the previous
* Beat the last egg first aside and add to it with shoots
* Stop adding the egg once the dough mass into pieces of the gardes falls
* Keep whisking until the dough is soft and shiny (about 2 minutes)
* Preheat the oven to 225 º C
* Spoon the choux paste in a piping bag with large smooth nozzle (diameter about 1 ½ cm) and spray the dough on the buttered baking sheet large puffs display in a circle so that a ring is formed
* Bake the puffs edge in the middle of the preheated oven for about 20 minutes until golden brown
* Set the oven after 10 minutes at 175 º C
* The border is cooked choux puffs and light touch
* Let the puffs cool edge and cut crosswise in half with scissors and cut it crosswise with a sharp knife by
* Prepare the filling during baking. Soak the gelatin in water over
* Heat 2 deciliter milk with sugar, vanilla sugar and salt
* Stir the cornstarch with the remaining milk and pour it in the boiling liquid, stirring
* Let the masses stirring tie. Let the mass cool
* Whip the cream stiff and stir it lightly into the cooled mass
* Put the filling into the piping bag and pipe a bar on the lower half of the rim puffs
* Put the top half out. Sprinkle generously with powdered sugar


Koekkransjes
Ingredients (approx. 50 pieces):

* 200 gram flour
* 100 g caster sugar
* 150 grams butter or margarine
* 1 egg yolk
* 0.5 beaten egg
* 150 grams of almonds and sugar


Preparation:

* Make a mixture of flour, butter, caster sugar and egg yolks
* Roll the dough on a floured table to a piece of approximately 1 / 3 cm thick
* Insert here kransjes (possibly using a uitsteekvormpje)
* Get in the middle of a small circle kransjes
* Put the kransjes on a baking sheet and brush with butter smeared them with the beaten egg
* Sprinkle with the almonds and finally the sugar
* Kransjes Bake 20 minutes at 180 º C in a preheated oven


Schuimkransjes
Ingredients

* 1dl protein
* 300 g caster sugar
* 1 sachet vanilla sugar


Preparation:

* Put the egg whites in a bowl and beat them stiff but not dry
* Add half the sugar and whisk again rigid foam
* Spoon the rest of the sugar with a tablespoon of it carefully through. Pipe whipped cream with a jagged injection of 7 mm diameter rings of 6 to 4 cm
* Bake the kransjes on baking sheet 2 to 3 hours (or half hours in small kransjes) at the lowest position of oven
* If the foam separation from the paper than they are ready
* Let them be some overnight drying


Chocoladekransjes
Ingredients:

* 200 g dark chocolate
* Decoration


Preparation:

* Bring a large pot of water to boil over
* Break the chocolate over a pan in small pieces
* Hang the pan in the boiling water and let the chocolate melt, stirring (au bain marie)
* Put the melted chocolate into a piping bag, spray rings and chocolate
* Let the chocolate harden slightly and garnish with the figures then sprinkles or colored decorations such pills
* Let the figures in the refrigerator in about 1 hours hard for them in the tree depends