Delicious Christmas Choux Wreath Recipe for Festive Celebrations
The holiday season isn’t complete without something that shimmers, shines, and makes you go “ooh” and “ahh.” Enter the Christmas Choux Wreath Recipe—a delightful blend of textures and flavors that’ll have your family and friends clamoring for a second (or third) helping! Imagine crispy, airy choux pastry filled with creamy goodness, generously drizzled with chocolate, and topped with festive decorations that are almost too pretty to eat.
Every bite of this festive crown brings joy and evokes memories of bustling kitchens and laughter, where cookies and merry treats dance hand in hand. Whether you’re hosting a glamorous holiday soirée or just indulging in a cozy night with loved ones, presenting this showstopper at your table will definitely sprinkle some extra magic into your celebrations.
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Ingredients for Christmas Choux Wreath Recipe
Here’s what you’ll need to make this delicious Christmas Choux Wreath Recipe:
110g butter, cubed – Use quality butter for richer flavor and better texture.
130g plain flour, sifted – Sift the flour to ensure a light choux pastry free of lumps.
4 large free-range eggs, lightly beaten – Fresh eggs give the choux pastry great volume and texture.
600ml full-fat milk – Full-fat milk gives the filling a luscious creaminess.
6 free-range egg yolks – Egg yolks enrich the pastry cream, adding depth to the flavor.
75g caster sugar – Fine sugar dissolves quickly, sweetening your pastry cream seamlessly.
50g cornflour – Cornflour thickens the cream beautifully for that perfect texture.
½ tsp ground cinnamon – A hint of spice adds warmth to the flavor profile.
¼ tsp ground nutmeg – A sprinkle of nutmeg gives the pastry cream an aromatic twist.
150ml double cream – Whipped double cream adds indulgence to the light texture.
100g milk chocolate – Use chocolate with at least 46% cocoa solids, ensuring a smooth ganache.
100ml double cream – Extra double cream for the chocolate ganache makes it rich and silky.
100g white chocolate, melted – The melted white chocolate adds visual appeal and sweetness.
200g caster sugar – You’ll create a glamorous caramel with this, adding a crunchy texture.
Red food colouring paste – Add festive flair to the caramel-coated hazelnuts.
12 blanched hazelnuts – These nutty gems give a crunchy bite to your wreath.
How to Make Christmas Choux Wreath Recipe
Follow these simple steps to prepare this delicious Christmas Choux Wreath Recipe:
Step 1: Preheat the Oven
Preheat your oven to 200C/180C Fan/Gas 6. While you’re at it, line three baking sheets with baking parchment to prep for the choux pastry.
Step 2: Make Choux Pastry
In a heavy saucepan, melt the cubed butter in 250ml of water over medium heat. Once it melts, bring this fragrant concoction to a boil. Remove from heat, and quickly add the sifted flour, stirring it vigorously until a soft dough forms. Pop it back on low heat for about 3-5 minutes, stirring constantly until it gets a little dry. Let it cool a bit before moving on.
Step 3: Pipe the Pastries
Transfer the mixture to a mixer bowl, then whisk in the beaten eggs gradually until the mixture is smooth and shiny. Fill a piping bag with a 1½cm plain nozzle, and pipe twelve small mounds on each baking sheet—aim for a total of 36. Smooth out the tops with a wet finger if they’re a little lumpy. Bake for 10 minutes at 200C, then reduce the heat to 190C/170C Fan/Gas 5 and bake until golden brown for an additional 10 minutes. To finish, pierce each bun to let out steam and dry them out for about 5 more minutes. Let them cool on a wire rack.
Step 4: Prepare the Pastry Cream
In a heavy-based pan, heat the milk until boiling, then let it cool for 30 seconds. Meanwhile, whisk the egg yolks with the caster sugar until it’s pale and fluffy, then stir in cornflour, cinnamon, and nutmeg. Gradually pour in the warm milk while constantly whisking. Return this mixture to the pan, cooking it over medium heat until it thickens and reaches a boil for 1 minute. Remove from heat, cover, and give it a chance to cool.
Step 5: Make the Ganache and Decorations
Break the milk chocolate into a bowl and heat the double cream until simmering. Pour the cream over the chocolate and stir until you achieve a smooth texture. Allow it to cool until it’s thick enough to drizzle. For the festive flair, pipe melted white chocolate onto baking parchment in the shape of 12 snowflakes and let them set.
Step 6: Assemble the Wreath
Whip the double cream into soft peaks and fold it into your cooled pastry cream. Fill a piping bag with this mixture and pipe it into the cooled choux buns, that should now be fluffy and golden. Next, boil caster sugar with 5 tablespoons of water until it turns golden (around 170C on a sugar thermometer). Dip one side of each choux bun into the caramel, sticking them together in two rings on a cooling rack.
Finish by dipping the bases of the remaining buns in caramel and placing them on top to complete the wreath. To add a final darling touch, reheat the caramel gently, mix in red food coloring paste, then stir in the hazelnuts, placing them on silicone paper to cool.
Drizzle chocolate ganache over your stunning wreath and decorate with white chocolate snowflakes and the shiny caramel-coated hazelnuts. Serve it up immediately to share in the cozy smiles of those you love.
Get ready for a whirlwind of compliments and request for the recipe—as this Christmas Choux Wreath is bound to steal the show at any gathering!
This showstopping Christmas Choux Wreath Recipe delivers restaurant-quality results using simple ingredients you probably already have at home. The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds. Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest. Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Christmas Choux Wreath Recipe Cooking Process
The most efficient way to tackle this recipe is to prepare the choux pastry first, followed by the pastry cream, and then work on assembling the wreath. This sequence keeps everything organized while ensuring each component is fresh and ready when you need it.
Add Your Touch to Christmas Choux Wreath Recipe
Feel free to get creative! Substitute the hazelnuts with your favorite nuts or add a splash of orange zest to the pastry cream for a bright twist. You can also decorate with edible glitter for that extra festive touch.
Storing & Reheating Christmas Choux Wreath Recipe
Store any leftovers in an airtight container in the refrigerator for up to two days. To refresh, reheat in the oven briefly to regain that delightful crispiness, but it’s best served fresh.
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I once made this Christmas Choux Wreath for a family gathering, and the oohs and aahs were unforgettable. My cousin even tried to claim it as his own recipe!
FAQs About Christmas Choux Wreath Recipe
What is Christmas Choux Wreath Recipe?
The Christmas Choux Wreath Recipe is a festive dessert that showcases delicate choux pastry formed into a wreath shape, filled with rich pastry cream, and decorated with chocolate and hazelnuts. It’s not just a treat for the taste buds; its stunning presentation makes it a centerpiece for your holiday celebrations. Each bite combines the crunchiness of the choux with the smoothness of the cream, making it an unforgettable indulgence during the festive season.
Can I customize the Christmas Choux Wreath Recipe?
Absolutely! The beauty of the Christmas Choux Wreath Recipe lies in its versatility. Feel free to swap out hazelnuts for your favorite nuts or even add ingredients like orange zest for a citrus kick. Additional toppings like edible glitter or seasonal berries can enhance both appearance and flavor. Your creativity can turn this wreath into a personal masterpiece that suits your taste preferences.
How long does it take to prepare the Christmas Choux Wreath Recipe?
Preparing the Christmas Choux Wreath Recipe takes about 30 minutes of hands-on time, followed by approximately an hour and fifteen minutes for baking and cooling. To fully assemble this stunning dessert, you should budget around 1 hour and 45 minutes in total. This includes the cooling times needed for the choux and pastry cream, ensuring everything is perfectly set for your festive gathering.
Can I make the Christmas Choux Wreath Recipe ahead of time?
Yes, you can prepare components of the Christmas Choux Wreath Recipe ahead of time. The choux buns can be baked and stored in an airtight container for up to two days. The pastry cream and chocolate decorations can also be made in advance. It’s best to assemble the wreath shortly before serving to maintain that delightful crispiness and presentation that will wow your guests.
Conclusion for Christmas Choux Wreath Recipe
The Christmas Choux Wreath Recipe offers a delightful blend of flavors and textures, perfect for holiday gatherings. With its elegant presentation and customizable elements, this dessert is a guaranteed showstopper. Take the time to prepare each layer, ensuring every bite is delicious. Whether it’s for a party or a quiet night in, this Christmas Choux Wreath will create lasting memories and satisfy even the sweetest cravings.
Christmas Choux Wreath
Ingredients
Equipment
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line three baking sheets with baking parchment.
- In a heavy saucepan, melt the cubed butter in 250ml water over medium heat. Once melted, bring to a boil. Remove from heat; add sifted flour and stir until a soft ball forms. Return to low heat and cook for 3–5 minutes, stirring constantly. Let cool slightly.
- Transfer the mixture to a mixer bowl and whisk in the beaten eggs gradually until smooth and shiny. Fill a piping bag fitted with a 1½cm plain nozzle with the choux mixture.
- Pipe twelve small mounds of mixture onto each baking sheet (total 36). Smooth tops with a wet finger. Bake for 10 minutes at 200C, then reduce the oven to 190C/170C Fan/Gas 5 and bake for an additional 10 minutes until golden brown. Pierce each bun to release steam, then return to the oven for 5 minutes to dry out. Cool on a wire rack.
- Heat milk in a heavy-based pan to boiling, then let cool for 30 seconds. Whisk egg yolks with caster sugar until pale, then add cornflour, cinnamon, and nutmeg. Gradually pour in warm milk, whisking continuously, then return to the pan. Cook over medium heat, whisking until thick and boiling for 1 minute. Remove from heat, cover, and cool.
- Break milk chocolate into a heatproof bowl. Heat double cream until simmering, pour over chocolate, and stir until smooth. Cool until thick enough to drizzle.
- Spoon melted white chocolate into a piping bag fitted with a writing nozzle. Pipe 12 snowflake shapes onto baking parchment and let set.
- Whip double cream to soft peaks then fold into cooled crème pâtissière. Fill a piping bag with this mixture and pipe into cooled choux buns.
- Boil caster sugar with 5 tablespoons water until golden (170C on a sugar thermometer). Remove from heat, plunge the pan briefly into cold water to thicken slightly.
- On a cooling rack, arrange 14 choux buns in a circle. Place 10 buns inside to create a second circle. Dip one side of each bun in caramel and stick to the adjacent bun, forming a strong bond. Continue until both circles are joined.
- Dip the bases of remaining 12 buns in caramel and place on top of the double circle wreath.
- Line a baking sheet with silicone paper. Reheat caramel gently, add red food colouring paste, stir in hazelnuts, then place hazelnuts individually on silicone paper to cool and harden.
- Drizzle one quarter of the chocolate ganache over the wreath. Transfer to a serving plate and decorate with white chocolate snowflakes and caramel-coated hazelnuts. Serve immediately.
