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.
Equipment
- 2 Parchment paper
- 2 Pastry bags
- 1 3-Quart Saucepan
- 1 Heat-Resistant Spatula
Ingredients
Pate a Choux
- 1 Cup Water
- 6 Tablespoons Unsalted butter
- 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 (optional - use another filling of your choice)
- 1 Cup Heavy whipping cream
- 2 Tablespoons Powdered sugar (add more sugar for a sweeter whipped cream)
- 1 teaspoon Vanilla extract
Instructions
Prepare Pans
- Prepare two sheets of parchment paper to fit on a sheet pans.
- 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℉ (220℃)
- Add the water, butter, and salt to a large saucepan. Set the pan over medium heat and cook, stirring occasionally, until the mixture comes to a boil.1 Cup Water, 6 Tablespoons Unsalted butter, ¼ teaspoon Salt
- Once the mixture starts to boil, take the pan off the heat. Add the flour all at once and stir until the mixture is smooth.1 ⅛ Cups All-purpose flour
- Place the pan back over the heat. Stir constantly until the dough dries out a bit and starts pulling away from the sides of the pan.
- Transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Mix on the lowest speed for about 30 seconds to help it cool down slightly.
- With the mixer running, add the eggs one at a time. Increase the speed to medium and continue mixing for 3 to 4 minutes, until the eggs are fully incorporated and the mixture has cooled.5 large Eggs
Pipe Circles
- Fit a pastry bag with a ¼" wide piping tip. Fill pastry bag with dough.
- Hold the pastry bag straight up, about 1 inch above the traced circle. Slowly pipe the dough along the marked circle to form the base ring. Then, pipe a second ring around the outside edge of the first. Finish by piping a third ring on top of and in between the two bottom rings.
- Optional: Brush pastry with a lightly whipped egg and sprinkle with chopped almonds.1 large Egg, lightly beaten for brushing on top of dough prior to baking, 2 Tablespoons Almonds, chopped finely
- Bake for 10 minutes. Lower the oven temperature to 350℉ (180℃) 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 powdered sugar, vanilla and heavy cream in a mixing 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.1 Cup Heavy whipping cream, 2 Tablespoons Powdered sugar, 1 teaspoon Vanilla extract
- Pipe whipped cream rosettes around the bottom layer 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
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