Already made and cooled Creme Patisserie or any vanilla custard you prefer.
For fast and easy you can even use vanilla pudding.
Mint leaves for decoration
Instructions
Heat oven to 425 Combine flour, salt and sugar together and set aside.
Cut up the butter, and put it with the water in a pan. Heat over
medium heat until the butter has melted and it comes to a rolling
boil. Dump in the flour all at once, and mix vigorously
with a wooden spoon, until the flour is completely
incorporated and pulls away from the sides. The dough ball should
slightly film the pan with a floury residue. Stir for 1 minute and
then take off the heat and let cool for 15 minutes.
Put mixture in your electric mixer and add one egg
into the bowl, mixing on high speed between
additions. until it is glossy and smooth. Then on a nonstick
cookie sheet draw a 8in or 9in circle with a cake
pan. With a large spoon drop the dough on the circle line and repeat
until the circle is complete. Make sure that the drops of dough are
completely touching each other so it will form a ring when the dough
rises.
Put in 425 oven for 10 minutes, then turn down oven to 375 and cook for
15 to 20 minutes. Watch the puffs and when they are a medium brown
color, take them out. Put on rack to cool and with a knife poke a small
hole all around to let the steam out.
When cooled carefully cut all the way through and around the middle of
ring, remove top and set aside. Scoop out any wet dough, the fill with
Creme Patisserie, then put cherry filling on top. Place top of ring
back on. Fill in center with cherry filling, Drizzle the glaze from
pie filling all over the top. Then take 3 cherries and three leaves to
form it to look like holly, you can also put leaves in the cherry
center for decoration. Then put in refrigerator covered until your
ready to serve.
Originally Submitted
7/19/2012
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You can add this Christmas Wreath with Choux Pastry recipe to your own private DesktopCookbook.
