Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Christmas Choux Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 604 reviews
  • Author: Bertha
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Mary’s Christmas choux wreath is an impressive festive dessert featuring delicate choux buns filled with spiced crème pâtissière, layered into a beautiful circular wreath and glazed with rich chocolate ganache and crunchy caramel-coated hazelnuts. The addition of white chocolate snowflakes and a touch of red-tinted caramel adds seasonal charm and a luxurious finish, perfect for holiday celebrations.

Ingredients

Scale

For the choux buns

  • 110g/3¾oz butter, cubed
  • 130g/4¾oz plain flour, sifted
  • 4 large free-range eggs, lightly beaten

For the crème pâtissière

  • 600ml/20fl oz full-fat milk
  • 6 free-range egg yolks
  • 75g/2¾oz caster sugar
  • 50g/1¾oz cornflour
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 150ml/5fl oz double cream

For the chocolate ganache

  • 100g/3½oz milk chocolate, 46% minimum cocoa solids
  • 100ml/3½fl oz double cream

For the chocolate snowflakes

  • 100g/3½oz white chocolate, melted

For the caramel and decoration

  • 200g/7oz caster sugar
  • Red food colouring paste (small amount)
  • 12 blanched hazelnuts

Instructions

  1. Prepare choux dough: Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with parchment. Melt butter with 250ml water in a saucepan over medium heat until boiling. Remove from heat, add sifted flour, and stir vigorously until mixture forms a soft ball. Cook over low heat for 3–5 minutes stirring constantly to dry the dough. Let it cool slightly.
  2. Add eggs and pipe dough: Transfer dough to a mixer bowl with a whisk or use a hand whisk. Gradually whisk in the beaten eggs one at a time until a smooth, shiny paste forms. Spoon into a piping bag fitted with a 1½cm plain nozzle. Pipe twelve small mounds on each baking sheet (36 total). Dip a wet finger to smooth each mound.
  3. Bake choux buns: Bake for 10 minutes at 200C. Reduce oven to 190C/170C Fan/Gas 5 and bake for 10 more minutes until golden-brown. Pierce each bun with a skewer to release steam and bake for 5 more minutes to dry out. Cool on a wire rack.
  4. Make crème pâtissière: Heat milk in a heavy pan to boiling, remove from heat, cool for 30 seconds. Whisk egg yolks and sugar until pale, then whisk in cornflour, cinnamon, and nutmeg. Pour warm milk over egg mixture whisking continuously, return to pan. Cook over medium heat whisking until boiling and thickened (about 1 minute). Remove from heat. Cover with cling film and cool.
  5. Prepare chocolate ganache: Place milk chocolate in heatproof bowl. Heat double cream until simmering, pour over chocolate and stir until smooth. Cool until thick enough to drizzle.
  6. Create chocolate snowflakes: Pipe melted white chocolate into 12 snowflake shapes on parchment and let set.
  7. Assemble filling: Whip 150ml double cream to soft peaks, fold into cooled crème pâtissière. Fill a piping bag with the cream mixture. Fill each cooled choux bun with the crème pâtissière using a thin nozzle or jam syringe.
  8. Make caramel: Boil caster sugar and 5 tbsp water until golden or 170C on a sugar thermometer, being careful with boiling sugar. Remove from heat, plunge pan into cold water to thicken caramel slightly.
  9. Form wreath base: On a cooling rack or work surface, arrange 14 choux buns in a tight circle, then place 10 choux buns inside that circle forming two rings. Dip one side of each bun in caramel and glue them together to join the two circles.
  10. Top wreath: Dip bases of remaining 12 choux buns in caramel and place on top of the two rings to form the top layer of the wreath.
  11. Decorate hazelnuts: Line a baking sheet with silicon paper. Return caramel to a gentle simmer, add a small amount of red food colouring paste and blanched hazelnuts. Stir to coat, remove hazelnuts, place on the sheet, and cool to set.
  12. Final decoration: Drizzle about one quarter of the chocolate ganache over the assembled wreath. Transfer to serving plate and decorate with white chocolate snowflakes and caramel-coated hazelnuts.

Notes

  • Handling hot caramel requires caution to avoid burns; use a deep pan and keep children away.
  • Ensure choux buns are fully dried in the oven to keep them crisp for assembly.
  • Let the crème pâtissière cool completely before folding in whipped cream to maintain texture.
  • You can prepare the choux buns and crème pâtissière a day ahead and assemble on the day of serving.
  • For best results use high-quality chocolate with at least 46% cocoa solids for ganache.
  • Adjust spice quantities in crème pâtissière to taste or omit if preferred.

Nutrition

  • Serving Size: 1 slice (1/12th wreath)
  • Calories: 530 kcal
  • Sugar: 45 g
  • Sodium: 125 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 150 mg

Find it online: https://grannyeats.com/christmas-choux-wreath-recipe/