Name: Best Eggnog Christmas Wreath recipe
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Ingredients: 1/4 cup pistachios crushed; 1/4 cup sugar crystals; 1/4 cup hard lollies; 2 egg yolks; 40 g sugar; 1/2 tbs cornflour; 120 g cream; 1 tsp vanilla essence; 2 tsp nutmeg; 1 tsp allspice; 3 eggs beaten; 200 ml water; 85 g butter; 110 g plain flour; 30 g sugar; 300 g sugar; 75 ml water

by sammybutler133 Last updated on 07/09/2019

This recipe can be used as a great gift, a table centrepiece, or even just a tasty dessert! - sammybutler133

Ingredients

1/4 cup pistachios crushed
1/4 cup sugar crystals
1/4 cup hard lollies

Filling

2 egg yolks
40 g sugar
1/2 tbs cornflour
120 g cream
1 tsp vanilla essence
2 tsp nutmeg
1 tsp allspice

Choux pastry

3 eggs beaten
200 ml water
85 g butter
110 g plain flour
30 g sugar

Toffee

300 g sugar
75 ml water

Method

Step 1

Line two baking trays with baking paper and set over to side. Preheat oven to 170C degrees fan-forced.
Step 2

To make the pastry - Add water, sugar and butter to a pot and bring to the boil. once boiling slowly add the flour and mix vigorously until the mixture forms a ball and comes away from the sides of the pot. Allow to cool for about 10 minutes. Then, add back on to a very low heat and mix in egg mix to create a smooth paste like dough. (May not need all of the egg). Fill a piping bag and pipe the mixture into small 3cm round dollops. Cook for about 12 minutes or until they have turned slightly golden. Pierce a small hole into each one and cook again for another 10 minutes or until the outside is golden and the centre is cooked. Allow to cool for 20 minutes. Once the pastry is cool, put filling mix into a piping bag and pipe into each pastry ball. Be sure to fill them up, but not make them explode. After all balls are full, arrange into a circle/ wreath shape, ensuring everyone overlaps another.
Step 3

For the filling- In a small pot, bring cream to the boil. In a separate bowl add egg yolks, sugar, corn flour and spices. Once cream has began to boil, take off heat and slowly pour into egg mix, stirring constantly to prevent the eggs from scrambling. Then put the mixture back in the pot and onto a low heat. Continue to stir whilst on the heat until mixture thickens and corn flour has been cooked. (be careful not to let the mixture catch on the bottom. Remove once thick and cool in fridge.
Step 4

For the toffee- In a deep saucepan, bring water and sugar to the boil. Try not to stir the liquid too much to prevent the sugar from crystallising. Continue to boil until liquid reaches 150C degrees/hard toffee. To test, drop a small bit onto a plate and see if it sets. Once the temperature reaches 150C, it should begin to turn slightly golden. Remove from heat.
Step 5

Assembly the Wreath- Carefully, use a spoon to pour toffee over the choux wreath. Make sure it all gets covered to ensure that the pastrys all stick together. Whilst still hot, put on decorations. I used lemon thyme leaves/flowers, sugar crystals, crushed pistachios and candy balls (however the decorations are completely up to you). Allow to cool. Clean up any excess toffee and serve.