Christmas Choux Pastry Wreath with Cream Filling recipe

Step 1

Preheat a fan-force oven to 220C degrees. Prepare a baking tray with baking paper or lightly grease with butter.

Step 2

In a saucepan over medium heat, add water and 90g butter and bring to the boil. Add flour and salt and stir to cook until dough forms and it no longer sticks to the sides.The dough must be nice and glossy. Leave to cool.

Step 3

While the dough cools make the filling. In saucepan heat half of the milk with caster sugar. Add the rest of the milk mixed and custard powder. Keep stirring and cook until custard has thickened. Leave to cool, but stir occasionally. When custard has completely cooled, add 250g butter and mix was an electric mixer until it forms a smooth cream.

Step 4

In a mixing bowl, add the dough and beat in one eggs at a time. Beat on high speed until all eggs are incorporated into dough.

Step 5

Fill a piping bag with large star nozzle with dough mixture. Pipe a small wreath shape (8cm in diameter) on to prepared tray. Bake for 25 minutes or until golden brown. Leave to cool, cut top off each wreath and spoon or pipe filling then replace top to sandwich two halves together.

Step 6

To make the glaze, mix together sugar, lemon juice and hot milk in a small bowl. Brush each wreath with the glaze. Keep wreaths in fridge until you are ready to serve.