Choux bun wreath recipe

  • Serves 8 (makes 1 choux bun wreath)
  • 30 mins to prepare, 45 mins to cook, plus cooling
  • 179 calories / serving
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A show-stopping, nut-free festive dessert which is easier than it looks. To make your own stars for decoration, pour melted white chocolate onto nonstick paper in a thin layer. Leave to set a little, then cut into star shapes using a cookie cutter or knife. Chill, until set hard.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line two baking sheets with nonstick paper. In a medium pan, gently melt the butter, sugar and vanilla with 180ml (6 1/2fl oz) water, then increase the heat and bring to the boil.
  2. Remove from the heat and quickly add the flour in one go. Beat vigorously, using a wooden spoon, until the mixture is combined and comes away from the sides of the pan. Return the pan to a low heat for 1 minute, stirring constantly. Remove from the heat and leave to cool for 2-3 minutes. Gradually add the egg, beating continuously between each addition to form a smooth and glossy dough.
  3. Spoon the dough into a piping bag fitted with a wide nozzle. Pipe out 20 x 3cm (1 1/2in) and 20 x 1 1/2cm (3/4in) balls onto the baking trays; flatten the peaks with a wet finger.
  4. Bake for 20-25 minutes or until puffed and golden. Remove from the oven and poke a hole in the bottom of each bun to let the steam escape. Leave to cool on a wire rack.
  5. Meanwhile, whisk the icing sugar and cream until thickened. Fold in the dulce de leche until stiffened. Spoon the mixture into a clean piping bag and pipe the filling into the buns. Arrange in a wreath shape on a serving plate.
  6. For the drizzle, melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir in the cream, then remove from the heat. Leave to cool a little, then drizzle the sauce over the buns. Decorate with white chocolate stars and edible glitter.

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  • Ingredients

  • 75g butter, diced
  • 25g (1oz) caster sugar
  • 1 tsp vanilla paste
  • 150g plain flour, sifted
  • 5 medium eggs, beaten
  • 2 tbsp icing sugar
  • 600ml (1pt) double cream
  • 400g (13oz) dulce de leche
  • white chocolate stars and edible gold glitter, to decorate (optional)
  • For the chocolate drizzle

  • 200g (7oz) dark chocolate
  • 100g (3 1/2oz) unsalted butter
  • 100ml (3 1/2fl oz) double cream
  • Energy 740kj 179kcal 9%
  • Fat 4g 66%
  • Saturates 23g 48%
  • Sugars 3g 10%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 4g Protein 5.7g Fibre 0.6g

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