Name: Christmas Choux Pastry Wreath with Cream Filling recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 250 ml water; 90 g unsalted butter brought to room temperature; 160 g flour; 1 pinch salt; 4 eggs room temperature; 500 ml milk; 55 g caster sugar; 80 g vanilla custard powder; 250 g unsalted butter brought to room temperature; 150 g icing sugar; 2 tbs milk hot; 1 tsp lemon juice

by Mirka Last updated on 07/09/2019

This is a mouthwatering dessert for a party, birthday, wedding, or Christmas. - Mirka

Ingredients

250 ml water
90 g unsalted butter brought to room temperature
160 g continental flour
1 pinch salt
4 eggs room temperature

Cream filling

500 ml milk
55 g caster sugar
80 g vanilla custard powder
250 g unsalted butter brought to room temperature

Glaze icing

150 g icing sugar
2 tbs milk hot
1 tsp lemon juice

Method

Step 1

Preheat a fan-force oven to 220C degrees. Prepare a baking tray with baking paper or lightly grease with butter.
Step 2

In a saucepan over medium heat, add water and 90g butter and bring to the boil. Add flour and salt and stir to cook until dough forms and it no longer sticks to the sides.The dough must be nice and glossy. Leave to cool.
Step 3

While the dough cools make the filling. In saucepan heat half of the milk with caster sugar. Add the rest of the milk mixed and custard powder. Keep stirring and cook until custard has thickened. Leave to cool, but stir occasionally. When custard has completely cooled, add 250g butter and mix was an electric mixer until it forms a smooth cream.
Step 4

In a mixing bowl, add the dough and beat in one eggs at a time. Beat on high speed until all eggs are incorporated into dough.
Step 5

Fill a piping bag with large star nozzle with dough mixture. Pipe a small wreath shape (8cm in diameter) on to prepared tray. Bake for 25 minutes or until golden brown. Leave to cool, cut top off each wreath and spoon or pipe filling then replace top to sandwich two halves together.
Step 6

To make the glaze, mix together sugar, lemon juice and hot milk in a small bowl. Brush each wreath with the glaze. Keep wreaths in fridge until you are ready to serve.