Then brush the thalers with a little milk and then spread the sprinkles on top. Now cover the with a tea towel and let them rise for another 30 minutes before baking them in the preheated oven at 170 degrees for about 15 minutes until golden brown.
Now you should use the second rising time to cook the vanilla pudding according to the package instructions. To make it nice and firm, you only use 800 ml instead of a liter of milk.
Place the pudding in a bowl to cool. Place a piece of cling film on top of the pudding to prevent a skin from forming.
As soon as the pudding and the have cooled sufficiently, stir the crème fraîche into the pudding with a whisk. Halve the with a bread knife.
Fill each with two tablespoons of pudding. If you like, you can dust the pudding streusel with a little powdered sugar.
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