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five Paris brest on a plate decorated for Christmas

Christmas Cream Puff Wreaths

Individual Cream Puff Wreaths are an ideal dessert for your holiday table. Consisting of a delicate cream puff filled with sweetened whipped cream.
5 from 17 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling and assembly 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 Wreaths
Calories 276 kcal

Equipment

Ingredients
 
 

Pate a Choux

  • 1 Cup water
  • 6 Tablespoons butter, unsalted
  • ¼ teaspoon salt
  • 1 ⅛ Cups all-purpose flour
  • 5 large eggs room temperature
  • 1 large egg, lightly beaten for brushing on top of dough prior to baking optional if adding almonds
  • 2 Tablespoons Almonds, chopped finely optional

Cream Filling (optionally use a pastry cream filling)

  • 1 Cup Heavy Whipping Cream
  • 2 Tablespoons Confectioners Sugar (add more sugar for a sweeter whipped cream)
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

Prepare Pans

  • Prepare two sheets of parchment paper to fit on a sheet pan.
  • Draw four 3" circles on each piece of parchment paper (leave at least 2 inches of space between each circle). Turn paper over and place on sheet pans.

Pate a Choux

  • Preheat oven to 425° F
  • Combine water, butter and salt in a large saucepan. Place over medium heat. Bring to a boil, stirring occasionally.
  • Remove pan from the heat once it begins boiling. Add flour and stir until smooth.
  • Return pan to the heat. Stir constantly until the paste dries slightly (it will begin pulling away from the sides of the pan).
  • Transfer the paste to the bowl of a stand-mixer. Using the paddle attachment, mix on the lowest speed to cool the paste slightly (about 30 seconds).
  • Add the eggs one at a time while the mixer is still running. Increase the speed to medium. Continue mixing until the eggs are absorbed and mixture is cooled (3- 4 minutes).

Pipe Circles

  • Fit a pastry bag with a ¼" wide piping tip. Fill pastry bag with choux dough.
  • Hold the pastry bag perpendicular and 1" above the drawn circles on the paper. Pipe the choux dough onto the parchment paper following the lines. Pipe another line around the outside of the first line. Pipe a third line in-between the two lines.
  • Optional: Brush pastry with a lightly whipped egg and sprinkle with chopped almonds.
  • Bake for 10 minutes. Lower the oven temperature to 350℉ and bake an additional 8 - 10 minutes.
  • Cool completely.

Assemble Cream Puffs

  • Slice off the top third of each circle and set the top aside.
  • Combine confectioners' sugar, vanilla and heavy cream in a bowl. Whip until cream reaches stiff peaks (peaks will hold their shape when and not droop to the side). Transfer cream to a pastry bag. Alternatively, use a flavored pastry cream or buttercream filling.
  • Pipe whipped cream rosettes around the bottom of each pastry.
  • Place top of the circle over the filling to create a sandwich. Press very lightly to secure.
  • Finish as desired (e.g. add fondant bows, sprinkle with powdered sugar, drizzle with melted chocolate, etc...)

Video

Nutrition

Calories: 276kcalCarbohydrates: 17gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 80mgSodium: 160mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 735IUVitamin C: 0.2mgCalcium: 37mgIron: 1mg
Keyword cream puff wreaths
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