Tropical wind hats

While waiting for the upcoming summer berry harvests, you can taste a tropical breeze! Wind hats are a wonderful classic, and it is not at all as difficult to make pastry magic as is perhaps commonly thought.

The secret to wind hat dough is patience. There are not many raw materials, but for example the water-butter mixture of the dough should be heated enough so that the dough does not remain loose.

Pineapples marinated in honey take the taste world to a new level in these windbreakers. Get the recipe and spoil your mother on Mother's Day with these deliciously sweet treats!

Wind hat dough

Ingredients:

100 g of butter

3 dl of water

2 dl wheat flour

3 eggs

^1/2 _tsp baking powder

Guide:

• Measure butter and water into a saucepan. Choose a steel pot, this way you can use the same container during the whisking phase.
• Bring to a boil and stir until the butter has melted. The mixture must boil properly, otherwise the dough may remain loose.
• Take the pot off the stove and add the flour to the butter-water mixture.
• Mix furiously with a spatula or a spoon until the liquid has been absorbed into the flour and the result is a thick dough.
• Add the eggs one at a time. Beat the dough thoroughly after adding each egg.
• Finally, add baking powder and continue beating for a while until the dough is smooth and shiny.
• Use two spoons to make balls of the dough on parchment paper, or use a piping bag. Remember that wind hats double in size in the oven.
• Bake wind hats in 2-3 batches at 200 degrees on the middle level of the oven for about 25 minutes.
• Allow the wind hats to cool completely, then cut off the lid with a sharp knife and fill the wind hats by extruding the filling into the hollow pastry.

Tropical filling

Ingredients:

1 jar of whipped cream

1 jar of vanilla flavored curd (ready-to-eat or flavor the milk curd with a teaspoon of vanilla sugar)

1 small can of canned pineapple or the same amount of fresh pineapple

3 tablespoons of Premium multi-flower honey

Guide:

Chop the pineapple into small cubes and mix them with honey. Put it in the fridge to marinate for a while.

Whip the cream until frothy.

Soften the curd (flavor with vanilla sugar if necessary) and mix the honey-marinated pineapples into the curd.

Fold the whipped cream into the curd mixture with a spatula.

Fill wind hats and decorate with your favorite berries or, for example, lemon balm leaves.