If you’re searching for a show-stopping festive dessert that truly brings Christmas magic to the table, look no further than Mary’s Christmas Choux Wreath Recipe. This beautiful, golden wreath made of delicate choux buns filled with spiced crème pâtissière and topped with luscious chocolate and crunchy caramelized hazelnuts is pure holiday heaven. It’s charming, indulgent, and perfect for sharing with loved ones, making it a treasure for your Christmas celebrations. Once you try Mary’s Christmas Choux Wreath Recipe, you’ll wonder how you ever had Christmas without it!
Ingredients You’ll Need
Gathering the right ingredients might feel like half the fun, especially for a festive recipe like this. Each component is simple but essential, contributing distinct texture, flavor, and that gorgeous golden hue to the wreath. From the rich butter to fragrant spices, every ingredient is a little gem that makes Mary’s Christmas Choux Wreath Recipe truly shine.
- 110g butter, cubed: Provides richness and helps create that light, airy choux pastry.
- 130g plain flour, sifted: The foundation for the choux dough, giving structure without heaviness.
- 4 large free-range eggs, lightly beaten: Bind everything together while adding moisture and lift.
- 600ml full-fat milk: Adds creaminess to the spiced crème pâtissière filling.
- 6 free-range egg yolks: For thick, velvety custard with depth of flavor.
- 75g caster sugar: Sweetens the filling and caramel, balancing the spices.
- 50g cornflour: Thickens the crème pâtissière without clumping.
- ½ tsp ground cinnamon: Brings warm, comforting spice typical of Christmas treats.
- ¼ tsp ground nutmeg: Adds subtle aromatic depth to the custard.
- 150ml double cream: Whipped into the filling for a light, fluffy texture.
- 100g milk chocolate (46% cocoa minimum): Melts smoothly for the ganache topping.
- 100ml double cream: To create a glossy, rich chocolate ganache.
- 100g white chocolate, melted: Perfect for creating delicate snowflake decorations.
- 200g caster sugar: Essential for that golden, crunchy caramel.
- Red food colouring paste: Adds festive flair to the caramelized hazelnuts.
- 12 blanched hazelnuts: Prized for caramel coating and crunchy garnish.
How to Make Mary’s Christmas Choux Wreath Recipe
Step 1: Preparing the Choux Pastry
Start by heating your oven to 200C and lining three baking sheets with parchment—this ensures your choux buns cook evenly without sticking. Melt the butter gently in water on medium heat, then bring everything to a boil, carefully avoiding burning. Stir in the sifted flour vigorously off the heat to form a smooth, soft ball of dough, then cook a bit more on low heat to dry the mixture slightly. This drying step is the trick to light, airy choux.
Step 2: Incorporating Eggs for Perfect Dough
Once cooled a little, transfer the dough to your mixer or whisk vigorously by hand as you gradually add the beaten eggs. This step transforms the dough into a shiny, smooth paste ready for piping. The gradual egg addition is key to achieving the right consistency so your choux can puff beautifully.
Step 3: Piping and Baking the Choux
Fill a piping bag fitted with a plain 1½cm nozzle and pipe twelve small mounds on each parchment-lined sheet (36 in total). Smooth their tops with a wet finger for an even finish. Bake for 10 minutes at 200C, then lower the temperature to 190C and cook until golden. Piercing the buns with a skewer helps steam escape and ensures a crisp shell. These steps create the perfect base for the wreath.
Step 4: Preparing the Spiced Crème Pâtissière
While the buns cool, make the custard filling by boiling milk gently, then whisking egg yolks with sugar, cornflour, cinnamon, and nutmeg. Pour hot milk slowly into the egg mix to temper, then cook it all gently until thickened and creamy. Cover it with cling film directly on the surface to avoid skin formation, then let cool fully—this luscious layer is the heart of Mary’s Christmas Choux Wreath Recipe flavor.
Step 5: Making the Chocolate Ganache and Decorations
Melt the milk chocolate with cream until smooth to create a shiny ganache for drizzling. Also, pipe delicate snowflake shapes from melted white chocolate onto parchment and let them set fully. These decorative touches take Mary’s Christmas Choux Wreath Recipe from wonderful to wow-worthy.
Step 6: Assembling the Wreath
Whip the remaining double cream to soft peaks and fold into the cooled crème pâtissière for a fluffy filling. Pipe this luscious cream into each choux bun. Next, make caramel from caster sugar and water, carefully cooking until golden. Use this caramel as edible glue to build two circles of choux buns and layer a third circle on top. The caramel hazelnuts tinted red add that festive sparkle. Finally, drizzle with chocolate ganache and garnish with snowflakes to finish your masterpiece.
How to Serve Mary’s Christmas Choux Wreath Recipe
Garnishes
The caramelized hazelnuts with their stunning red tint and the delicate white chocolate snowflakes add beautiful contrast and texture to your wreath. These garnishes don’t just complete the look—they introduce delightful crunch and creamy chocolate notes that harmonize perfectly with the vanilla-spiced filling.
Side Dishes
This wreath shines as a stand-alone dessert, but serving it alongside warm mulled wine or a rich, spiced hot chocolate makes for an unforgettable festive experience. Light fruit compote or citrusy salads can offer a refreshing counterpoint to the rich choux and custard flavors if you want something bright alongside this decadent treat.
Creative Ways to Present
Serve Mary’s Christmas Choux Wreath Recipe on a large festive platter surrounded by holly sprigs or dusted eco-friendly edible glitter for extra sparkle. You could add a ring of fresh cranberries for a pop of color or even integrate mini fairy lights around the base to make your dessert the star at any Christmas party.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the wreath loosely covered in the refrigerator for up to two days to keep the filling fresh without softening the choux too much. Keep it airtight but avoid wrapping too tightly to preserve that crisp texture as much as possible.
Freezing
The assembled wreath is best enjoyed fresh, but you can freeze the choux buns separately before filling. Once frozen, thaw at room temperature and then fill with cream and assemble just before serving. This method helps you spread out the preparation and delights without compromising on taste or texture.
Reheating
Warm leftover choux buns gently in an oven at low heat (around 150C) to revive their crispness before refilling. Avoid microwaving as it can make the pastry soggy. The ganache and caramel toppings will soften, enhancing the indulgent experience with every bite.
FAQs
Can I make the choux pastry in advance?
Absolutely! You can bake the choux buns a day ahead and store them in an airtight container at room temperature. Just fill them with the crème pâtissière and assemble the wreath on the day you plan to serve it.
Is it possible to use dark chocolate instead of milk chocolate?
Yes, dark chocolate can be used if you prefer a richer, more intense flavor. It will deepen the ganache’s taste and complement the spiced custard beautifully, though it might be a bit less sweet than milk chocolate.
How do I avoid the choux buns collapsing?
Ensure you cook them long enough to dry out the dough, especially after the initial rise. Piercing them with a skewer and returning them to the oven helps release steam to keep the insides hollow but sturdy for filling.
Can this recipe be adapted for other holidays?
Definitely! Swap the cinnamon and nutmeg for other spices or infuse the custard with citrus zest. Replace red food coloring with green or gold to fit different themes. The choux wreath shape is versatile and always impressive.
What can I do if I don’t have a piping bag?
You can use a sturdy plastic sandwich bag and snip a small hole in one corner. It works surprisingly well for piping choux pastry and custard in a pinch!
Final Thoughts
Mary’s Christmas Choux Wreath Recipe is truly a celebration of flavor, texture, and festive spirit, crafted with love and perfect for creating lasting memories around your holiday table. Its combination of crisp choux, spiced custard, gooey caramel, and festive decorations invites you to slow down and savor the joyous moments of the season. I can’t wait for you to try making this stunning wreath yourself—it’s sure to become a beloved tradition in your Christmas repertoire!
Print
Mary’s Christmas Choux Wreath Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Mary’s Christmas choux wreath is an elegant and festive dessert featuring delicate choux pastry buns filled with rich cinnamon-spiced crème pâtissière folded with whipped cream. The choux buns are expertly baked until golden and crisp, then assembled into a beautiful wreath shape using homemade caramel to glue them together. The wreath is adorned with glossy chocolate ganache drizzles, decorative white chocolate snowflakes, and caramel-coated hazelnuts enhanced with red food coloring for a striking holiday centerpiece.
Ingredients
Choux Pastry
- 110g/3¾oz butter, cubed
- 130g/4¾oz plain flour, sifted
- 4 large free-range eggs, lightly beaten
- 250ml/9fl oz water
Crème Pâtissière
- 600ml/20fl oz full-fat milk
- 6 free-range egg yolks
- 75g/2¾oz caster sugar
- 50g/1¾oz cornflour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 150ml/5fl oz double cream
Chocolate Ganache and Decoration
- 100g/3½oz milk chocolate, 46% minimum cocoa solids
- 100ml/3½fl oz double cream
- 100g/3½oz white chocolate, melted
Caramel and Garnish
- 200g/7oz caster sugar
- Red food colouring paste
- 12 blanched hazelnuts
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 200C/180C Fan/Gas 6 and line three baking sheets with baking parchment.
- Make choux pastry base: Place the butter and 250ml water in a heavy saucepan over medium heat. Heat until the butter melts, then bring to a boil carefully without burning.
- Add flour and cook dough: Remove from heat, add sifted flour, and stir vigorously until a soft ball forms. Cook over low heat stirring constantly for 3–5 minutes to dry the mixture slightly. Let cool briefly.
- Incorporate eggs: Transfer dough to a bowl and whisk in eggs gradually using a mixer or hand whisk until smooth and shiny. Fill a piping bag fitted with a 1½cm plain nozzle.
- Pipe choux buns: Pipe 12 small mounds onto each baking sheet (36 total). Wet your finger and smooth tops. Bake for 10 minutes.
- Continue baking: Lower oven to 190C/170C Fan/Gas 5 and bake another 10 minutes until golden brown.
- Dry out buns: Pierce buns with a skewer to release steam, place back in oven for 5 minutes. Cool on wire racks.
- Prepare crème pâtissière – milk: Heat milk to boiling, remove from heat and cool for 30 seconds.
- Make egg mixture: Whisk egg yolks and sugar until pale. Add cornflour, cinnamon, and nutmeg. Pour milk gradually over this, whisking continuously, then return mixture to pan.
- Cook crème pâtissière: Bring mixture to boil over medium heat, whisk continuously and cook for 1 minute. Remove from heat and transfer to bowl. Cover with cling film and cool.
- Make chocolate ganache: Place milk chocolate pieces in a heatproof bowl. Heat cream til simmering, pour over chocolate, stir smooth and let cool to drizzle consistency.
- Pipe chocolate snowflakes: Use melted white chocolate in a small piping bag with a writing nozzle to pipe 12 snowflakes on parchment. Allow to set.
- Assemble filling: Whip 150ml double cream to soft peaks and fold into crème pâtissière. Fill a piping bag for filling choux buns.
- Fill choux buns: Pipe crème pâtissière cream into each cooled choux bun.
- Make caramel: Boil caster sugar and 5 tablespoons water until golden or 170C on a sugar thermometer. Remove from heat and cool slightly by placing pan in cold water.
- Build wreath base: On a large surface, arrange a circle of 14 buns touching. Place 10 buns inside forming two circles. Dip one side of each bun in caramel and glue to adjacent buns until circles are joined.
- Add top layer: Dip base of remaining 12 buns in caramel and stack on top of the two circles.
- Prepare caramel hazelnuts: Return caramel to heat, simmer gently and stir in red food colouring paste and hazelnuts. Remove hazelnuts with a fork to a silicone paper-lined sheet. Cool.
- Final decoration: Drizzle wreath with one quarter of chocolate ganache. Decorate with white chocolate snowflakes and caramelized hazelnuts. Serve on a festive plate.
Notes
- Use fresh, high-quality eggs for best choux pastry rise and texture.
- Be cautious when working with hot caramel to avoid burns; use a deep pan.
- Allow choux buns to cool thoroughly before filling to prevent sogginess.
- Chilling the crème pâtissière before folding in cream helps maintain structure.
- Make the caramel hazelnuts ahead to allow full cooling and setting.
- For an extra festive touch, dust with edible gold dust or powdered sugar after assembly.
