Choux Pastry Wreaths: A Hot-Then-Lower Baking Trick Gives Crisp Rings Filled With Vanilla Cream

Choux pastry wreaths look like they came from a bakery window, but they are simple once you know the temperature trick. A blast of high heat makes the dough balloon, and a lower heat finishes the crisp shell, which you fill with thick vanilla cream.

This recipe makes 60 small wreaths, so it suits a big holiday gathering, a dessert table or a cookie exchange. Pipe rings with an open center, bake without opening the oven door, and fill them once the shells are cold.

At a Glance

• Prep time: 40 min
• Baking time: 30 min (one batch)
• Servings: 60 wreaths
• Difficulty: Medium
• Calories: about 120 kcal per wreath
• Trend: Timeless classic

Ingredients

Instructions

1. Pour the water into a large saucepan, add the butter and salt, and bring to a boil until the butter has melted completely and the water is bubbling.
2. Lower the heat and add all the flour at once. Now be quick: stir hard with a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan. A white film forms on the bottom, which shows the dough is properly cooked. This takes about 2 to 3 minutes.
3. Transfer the dough to a bowl and let it cool slightly. It should be warm, not hot, so the eggs do not curdle.
4. Beat the eggs into the warm dough one at a time. Add the next egg only when the previous one is fully mixed in. The result should be a smooth, glossy, sticky dough.
5. Preheat the oven to 480°F (250°C) (conventional, top and bottom heat). Line a baking sheet with parchment paper.
6. Fill a piping bag fitted with a decorative tip with the dough. Pipe rings (wreaths) onto the sheet and leave the centers open. Do not pipe them too close together, because they grow in size.
7. Bake for 10 minutes at 480°F (250°C). The dough puffs up sharply. Then lower the temperature to 350°F (180°C) and bake for another 20 minutes, until golden. IMPORTANT: Do not open the oven during the entire bake, or the wreaths will collapse.
8. While the wreaths bake and cool, make the cream. Whisk the egg yolks, sugar, vanilla and pudding powder into a little of the milk. Bring the rest of the milk to a boil.
9. Pour the pudding mixture into the boiling milk and cook it into a very thick pudding. Press plastic wrap directly onto the surface (so no skin forms) and let it cool completely.
10. Whip the cream to stiff peaks. Gradually whip the cooled pudding into it, a spoonful at a time, until the cream is smooth.
11. Cut the cooled wreaths in half horizontally with a serrated knife. Pipe the cream onto the bottom halves and put the tops on.
12. Dust generously with powdered sugar before serving.

Video Recipe

Tips for Perfect Choux Pastry Wreaths

• Eggs. Use room-temperature eggs; they blend into the dough more easily.
• Whipped cream. If you prefer real cream, use heavy cream (33 to 40 percent fat) and add a whipped cream stabilizer so the filling stays firm.
• Pudding strength. The cream needs a very thick pudding. Pudding mixes vary from brand to brand, so if yours is weaker, use a little less milk until it is thick enough to hold a spoon upright.
• Storage. The wreaths taste best fresh, but filled ones keep in the refrigerator for 2 days. Unfilled shells can be frozen.

Easy Variations

• Caramel. Stir dulce de leche (or caramelized sweetened condensed milk) into the cream instead of the sugar.
• Glaze. Instead of powdered sugar, dip the tops in melted chocolate or a fondant glaze.

Frequently Asked Questions (FAQ)

• Why did my choux pastry wreaths collapse in the oven? The most common mistake is opening the oven door while they bake. The steam escapes and the dough sinks. Keep the door closed for the whole 30 minutes.
• Can I make them ahead for Christmas? Yes. Bake the shells ahead and freeze them, then thaw and crisp them briefly in the oven. Make the cream and fill the wreaths the day you serve them for the best texture.
• How long do the filled wreaths keep? In the refrigerator they keep for about 2 days, and they are best on the first day while the shell is still crisp.
• Can I use all-purpose flour? Yes. All-purpose flour works well for this choux dough.
• Can I use real whipped cream instead of non-dairy cream? Yes. Use cold heavy cream and a stabilizer so the filling holds its shape.

These wreaths prove that homemade is better: a crisp shell and a luscious vanilla cream that the whole family will enjoy.

The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.

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