Christmas Choux Wreath Recipe

If you’re looking for a show-stopping dessert that’s both festive and utterly delicious, you’ve got to try this Christmas Choux Wreath Recipe. It’s one of those treats that looks almost too good to eat, but trust me, once you take a bite, you’ll be hooked! I absolutely love how this wreath combines light, airy choux buns filled with creamy pâtissière and topped with glossy chocolate and crunchy caramel hazelnuts—every element adds such wonderful texture and flavor. Keep reading, because I’m going to share every little trick to help you nail this recipe with confidence.

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Ingredients You’ll Need

The magic of the Christmas choux wreath comes down to fresh, simple ingredients that work together to create a dessert that’s both impressive and satisfying. Having quality butter and eggs on hand really makes a difference in the choux dough, and don’t skip rich full-fat milk and cream for the best crème pâtissière.

• Butter: Use unsalted and cubed for controlled seasoning and easy melting.
• Plain flour: Sifted to avoid lumps and help your choux rise beautifully.
• Free-range eggs: Lightly beaten for moisture and structure in the dough and filling.
• Full-fat milk: Essential for a creamy, velvety crème pâtissière.
• Caster sugar: Dissolves quickly, perfect for the crème and caramel.
• Cornflour: Helps thicken the crème pâtissière for a smooth texture.
• Ground cinnamon & nutmeg: Adds subtle festive warmth to the filling.
• Double cream: For the filling and ganache, giving richness and silkiness.
• Milk chocolate: Look for 46% cocoa solids or higher for a balanced ganache.
• White chocolate: Melted for piping decorative snowflakes.
• Caster sugar (again): For making the golden caramel to glue the wreath together.
• Red food colouring paste: A tiny touch brings festive flair to your caramel hazelnuts.
• Blanched hazelnuts: Add crunch and a nutty contrast with the caramel coat.

Variations

I love making this Christmas Choux Wreath Recipe as is, but sometimes I switch things up depending on the occasion or what I’ve got in my pantry. Don’t hesitate to make the recipe your own—after all, that’s half the joy of baking!

• Dairy-Free Version: I once replaced the cream with coconut cream and used dairy-free milk, which gave a lovely twist, though the ganache texture changed slightly.
• Nut-Free Option: If hazelnuts are off-limits, swap them for crushed freeze-dried raspberries in the caramel for a pop of color and tartness.
• Fruit-Flavored Cream: Adding a tablespoon of orange zest or a splash of vanilla extract to the crème pâtissière amps up the festive flavors beautifully.
• Mini Wreaths: For smaller gatherings, pipette smaller choux buns and assemble mini wreaths—they’re adorable and perfect for individual servings.

How to Make Christmas Choux Wreath Recipe

Step 1: Crafting the Perfect Choux Buns

Start by preheating your oven to 200°C (or 180°C fan). I line three baking sheets with parchment paper for easy cleanup and even baking. Melt the butter in a pan with water and bring to a gentle boil, watching closely so the butter doesn’t scorch. When you add your sifted flour off the heat, stir vigorously until the mixture comes together into a soft ball. Cooking this dough a bit on low heat helps remove excess moisture—a step I almost skipped the first time but never do now because it makes all the difference in getting that crisp yet tender shell. After cooling slightly, whisk in your eggs one by one to form a shiny, smooth paste. Then you’re ready to pipe — I use a 1½ cm nozzle to make the perfect-size buns that bake evenly.

Step 2: Baking and Drying Out the Buns

Pipe twelve small mounds per sheet, gently smoothing the tops with a wet finger to avoid peaks. Bake for 10 minutes at 200°C, then reduce the heat to 190°C and bake for another 10 minutes until golden. The trick I learned? Pierce each bun with a skewer and return to the oven for an extra 5 minutes to dry out the inside—this prevents sogginess later, keeping your choux perfectly crisp.

Step 3: Making the Spiced Crème Pâtissière

While your choux cool, heat the milk until just boiling then let it rest. Whisk your egg yolks and caster sugar until pale and frothy, then add cornflour and warming spices—cinnamon and nutmeg sprinkle such a festive aroma! Pour the hot milk over, whisk continuously, then return to the pan to thicken. Don’t walk away during this step, because patience is key to avoid lumps. Pour into a bowl, cover with cling film pressed to the surface to stop a skin forming, and cool completely.

Step 4: Rich Chocolate Ganache and Snowflakes

Break your milk chocolate into pieces and pour hot cream over it to melt it gently, stirring until smooth. Let it cool until thickened so it can be drizzled. Meanwhile, pipe snowflakes with melted white chocolate onto parchment—I love doing these the night before so they’re perfectly set and ready to decorate.

Step 5: Filling the Choux and Assembling the Wreath

Whip the double cream to soft peaks, then fold it into your cooled crème pâtissière for that luscious texture. Fill each choux bun using a piping bag with a long nozzle—this is such a fun step because these little puffs turn into sweet pockets of creamy goodness. When your caramel reaches a golden hue (be very cautious with this step!), dip the sides of the buns and assemble them carefully into two concentric circles, using the caramel as glue. Once the base is set, add the final tier of buns. I found this gluing part takes a gentle touch, but once done, the wreath looks spectacular!

Step 6: Finishing Touches with Caramel Hazelnuts and Chocolate

Bring caramel back to a simmer with red food colouring and toss in hazelnuts, then fish them out individually and let them cool on silicone paper. Finally, drizzle the ganache over your wreath, arrange the snowflakes on top, and scatter the caramel hazelnuts—it’s that finishing flourish that makes your wreath truly festive and irresistible.

How to Serve Christmas Choux Wreath Recipe

Garnishes

I always go for the classic touch with white chocolate snowflakes and caramel-coated hazelnuts—they bring sparkle and crunch. Sometimes I’ve added fresh holly leaves made from marzipan for an extra festive touch. The garnish really elevates the wreath, turning it from delicious to unforgettable.

Side Dishes

This dessert pairs beautifully with a simple mulled wine or a cup of rich hot chocolate to complement its creamy sweetness. If you want a lighter contrast, a fresh citrus salad or a handful of tart berries on the side work wonders.

Creative Ways to Present

I’ve presented this wreath on a rustic wooden board dusted lightly with powdered sugar for a snowy effect—trust me, it adds to the magic. Another idea is surrounding the wreath with small sprigs of fresh rosemary or thyme for a woodsy aroma and greenery effect that looks so festive.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftovers in an airtight container in the fridge for up to 2 days. The textures shift a bit—the choux shells soften—but you still get that lovely creamy filling with every bite. I always try to enjoy the wreath fresh, but leftovers are still a treat!

Freezing

I’ve found it best to freeze the unfilled choux buns separately before assembling the wreath. Freeze them in a single layer on a tray, then transfer to a bag. When ready, thaw completely before filling and assembling, which helps maintain that crisp bite.

Reheating

If you want to refresh choux buns just before serving, a quick warm-up in a 160°C oven for 5 minutes revives the crispness nicely. Avoid microwaving as it can make them chewy and tough.

FAQs

Final Thoughts

This Christmas Choux Wreath Recipe has become a cherished holiday tradition in my family, and I love how it brings everyone together in the kitchen. Whether you’re an experienced baker or eager to try something a bit more adventurous, this recipe delivers both impressive looks and incredible flavor. I encourage you to give it a go—it’s a fun project, filled with rewarding moments, and the smiles around the table afterward make all the effort worthwhile. Happy baking and happy holidays!

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