Christmas Choux Wreath
Oven Time : 30 mins
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:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease large flat baking sheet.
- Place water and butter into a saucepan over a low heat until butter melts.
- Bring to a brisk boil.
- Reduce heat and add sieved flour and salt.
- Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
- Add the eggs gradually and beat until mixture is smooth and shiny.
- 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.
- Bake 30 minutes or until puffed and golden.
- Remove from oven and slit along the centre of the choux ring with a sharp knife, gently transfer to a wire tray and cool.
- 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.
- Finally dust icing sugar on the wreath to serve, and top with fresh cranberries if used.
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:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease large flat baking sheet.
- Place water and butter into a saucepan over a low heat until butter melts.
- Bring to a brisk boil.
- Reduce heat and add sieved flour and salt.
- Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
- Add the eggs gradually and beat until mixture is smooth and shiny.
- 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.
- Bake 30 minutes or until puffed and golden.
- Remove from oven and slit along the centre of the choux ring with a sharp knife, gently transfer to a wire tray and cool.
- 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.
- Finally dust icing sugar on the wreath to serve, and top with fresh cranberries if used.
