www.odlums.ie /recipes/christmas-choux-wreath/

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 150ml/¼ pint Water
  • 50g/2oz Butter
  • Pinch of Salt
  • 2 Eggs, beaten
  • 100g packet Shamrock Flaked Almonds


    Filling

  • 300ml carton Fresh Cream, whipped
  • 1½ tbsp Icing Sugar
  • 2-3 tbsp Baileys Irish Cream


    To Decorate

  • Icing Sugar
  • Fresh cranberries, optional

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease large flat baking sheet.
  2. Place water and butter into a saucepan over a low heat until butter melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Transfer mixture to a piping bag, pipe a circle 18cm/7 inches, then a layer of smaller rose shapes on top. Sprinkle flaked almonds over the choux ring.
  8. Bake 30 minutes or until puffed and golden.
  9. Remove from oven and slit along the centre of the choux ring with a sharp knife, gently transfer to a wire tray and cool.
  10. Carefully fold the icing sugar and Baileys into the whipped cream. Pipe cream onto bottom half of choux pastry. Gently place the top half onto cream.
  11. Finally dust icing sugar on the wreath to serve, and top with fresh cranberries if used.

Christmas Choux Wreath

Category

Desserts

Cook Time

30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 150ml/¼ pint Water
  • 50g/2oz Butter
  • Pinch of Salt
  • 2 Eggs, beaten
  • 100g packet Shamrock Flaked Almonds


    Filling

  • 300ml carton Fresh Cream, whipped
  • 1½ tbsp Icing Sugar
  • 2-3 tbsp Baileys Irish Cream


    To Decorate

  • Icing Sugar
  • Fresh cranberries, optional

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease large flat baking sheet.
  2. Place water and butter into a saucepan over a low heat until butter melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Transfer mixture to a piping bag, pipe a circle 18cm/7 inches, then a layer of smaller rose shapes on top. Sprinkle flaked almonds over the choux ring.
  8. Bake 30 minutes or until puffed and golden.
  9. Remove from oven and slit along the centre of the choux ring with a sharp knife, gently transfer to a wire tray and cool.
  10. Carefully fold the icing sugar and Baileys into the whipped cream. Pipe cream onto bottom half of choux pastry. Gently place the top half onto cream.
  11. Finally dust icing sugar on the wreath to serve, and top with fresh cranberries if used.
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