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Choux bun wreath recipe

7 ratings

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. See method

Serves 8 (makes 1 choux bun wreath)
30 mins to prepare, 45 mins to cook, plus cooling
179 calories / serving
Vegetarian

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 unsalted butter
100ml (3 1/2fl oz) double cream

Each serving contains

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

Method

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.
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.
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.

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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.
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.
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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