If you’re looking for a show-stopping dessert this holiday season, let me introduce you to an absolute gem: Christmas Choux Wreath Recipe. This delightful creation isn’t just a feast for the eyes; it’s a stunning blend of light, crisp choux buns filled with luscious crème pâtissière, drizzled with chocolate ganache, and adorned with festive decorations like chocolate snowflakes and caramelized hazelnuts. When I first tried this recipe, I was amazed at how effortlessly it turns my kitchen into a Christmas wonderland—and how my family eagerly waits for a slice every year after. Stick with me, and I’ll walk you through every step to nail this festive treat with confidence.

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Why You’ll Love This Recipe

Elegant & Festive Presentation: This wreath makes an impressive centerpiece dessert, perfect for Christmas gatherings.
Light Yet Decadent: The airy choux buns balance beautifully with the rich crème pâtissière and chocolate ganache.
Hands-On Holiday Fun: I love how assembling the wreath feels like crafting a delicious edible art piece—great for baking with family.
Customizable Flavors & Toppings: You can easily swap spices or chocolates to make it your own holiday tradition.

Christmas Choux Wreath Recipe - Recipe Step

Ingredients You’ll Need

The magic of this Christmas Choux Wreath Recipe lies in simple, quality ingredients working together: crisp choux buns, a silky cinnamon-spiced pastry cream, smooth chocolate ganache, and crunchy caramel hazelnuts. Using fresh eggs and full-fat dairy really makes a difference in texture and flavor, so I recommend opting for the best you can find.

Flat lay of fresh cubed butter, plain white flour in a small white ceramic bowl, four whole uncracked brown eggs, full-fat milk in a small white ceramic bowl, six separate yellow egg yolks in a small white ceramic dish, a small white ceramic bowl of caster sugar, a small white ceramic bowl of cornflour, ground cinnamon and ground nutmeg each as small white ceramic bowls with fine brown and beige powders, a small white ceramic bowl of double cream, broken pieces of milk chocolate with a shiny surface, smooth white chocolate pieces, loose blanched hazelnuts with skins removed, and red food coloring paste in a tiny white ceramic bowl, all arranged in perfect symmetry on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Christmas Choux Wreath, festive dessert, holiday pastry, Christmas dessert ideas, elegant holiday showstopper

Butter: Cubed butter melts quickly, helping create the perfect choux dough texture.
Plain flour: Sift it before mixing to avoid lumps and get a smooth dough.
Large free-range eggs: These add richness and help with the rise of the choux.
Full-fat milk: For a creamy base in the crème pâtissière that yields richness and body.
Egg yolks: Essential to thicken the pastry cream and lend a beautiful yellow color.
Caster sugar: Fine sugar dissolves quickly and sweetens without graininess.
Cornflour: Helps stabilize the crème pâtissière for that perfect custard consistency.
Ground cinnamon and nutmeg: Classic warm spices that add seasonal depth to the cream.
Double cream: Adds lusciousness when whipped into the pastry cream and in the ganache.
Milk chocolate (46% cocoa solids or more): Melts smoothly for the rich ganache drip.
White chocolate: For piping delicate snowflakes as festive decorations.
Caster sugar (for caramel): Also doubles here for making the sticky caramel bonds and hazelnut coating.
Red food colouring paste: Just a tiny dab lifts the caramel to a merry Christmas hue.
Blanched hazelnuts: Roasted and caramel-coated for crunch and nutty contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Christmas Choux Wreath Recipe my own every year by tweaking a few elements here and there. Whether you want a dairy-free twist or like your desserts a little less sweet, there are simple swaps that work beautifully without losing that festive feel.

Spiced Up: Sometimes I add ground ginger or cloves to the crème pâtissière to amp up the holiday spice vibe, and it’s always a crowd-pleaser.
Chocolate Lovers Only: Swap milk chocolate ganache with dark chocolate for a richer, slightly bitter contrast to the sweet cream.
Dairy-Free Dream: I’ve tried coconut cream instead of double cream in a pinch, and while the texture changes a bit, the wreath remains deliciously festive.
Nut-Free Version: Just skip the caramel hazelnuts and use dried cranberries or pistachios dusted with edible glitter for a stunning presentation.

How to Make Christmas Choux Wreath Recipe

Step 1: Nail the Choux Bun Dough

Start by heating your butter and water together until the butter melts and the mixture boils. You want it hot enough to steam but not burnt, so keep an eye! Then whisk in your sifted flour vigorously until it forms a soft dough ball that pulls away from the pan. Cooking it gently on low heat helps dry it out—a step I used to skip, but I learned it makes a huge difference in the choux puffing up perfectly in the oven.

Step 2: Incorporate Eggs for the Right Consistency

Once the dough cools slightly, add the eggs one at a time while whisking, either by hand or with a mixer. This step is crucial—each egg needs to fully incorporate to create the smooth, glossy choux batter. If the batter feels too stiff, a tiny splash of water can help; if too runny, add a little more flour. When you pipe the batter it should hold its shape but still be soft enough to pipe easily.

Step 3: Pipe and Bake Your Choux Buns

Pipe 36 little mounds onto parchment-lined trays, and use your wet finger to smooth the tops so they don’t get peaks. Bake them at a high temperature initially to give them that oven spring, then reduce the heat to finish baking until golden. Don’t forget to prick each bun to let the steam escape—that’s a trick I discovered that keeps them crisp and hollow inside instead of soggy.

Step 4: Make the Spiced Crème Pâtissière

While the buns cool, turn to that dreamy custard filling. Heat the milk just until boiling, then whisk your egg yolks with sugar, cornflour, cinnamon, and nutmeg before tempering with the warm milk. Cooking it gently until thickened is key—don’t rush or it might curdle. Placing cling film directly on the surface keeps a skin from forming, which I learned the hard way one year!

Step 5: Whip Cream and Fold into the Pastry Cream

Whip your double cream to soft peaks, then gently fold it into the cooled crème pâtissière. This lightens the filling and adds richness—the combination is absolutely irresistible and balances the airy choux perfectly.

Step 6: Prepare the Chocolate Ganache and Decorations

Warm cream over your chopped milk chocolate to make a smooth ganache. Let it cool until thick but still pourable for that perfect drizzle over the wreath. Meanwhile, pipe white chocolate snowflakes on parchment—a simple decoration, but it really ups the festive charm. Caramelizing the hazelnuts with a splash of red food coloring is another fun touch that always gets compliments.

Step 7: Assemble the Wreath with Caramel Glue

This part feels like edible architectural magic. Using the warm caramel as ‘glue,’ dip the base of each choux bun and carefully stick them in two touching circles, then add a final tier on top. The caramel hardens quickly, so work efficiently—you’ll see how satisfying it is watching the wreath come together! Pro tip: Set everything up nearby and have your caramel warm and ready to go before you start placing the buns.

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Pro Tips for Making Christmas Choux Wreath Recipe

Beat Eggs Gradually: Adding eggs slowly gives you better control over dough consistency, ensuring the choux is neither too runny nor too stiff.
Don’t Skip the Steam Release: Piercing the buns prevents soggy interiors by letting steam escape, keeping them crisp and hollow.
Work Quickly with Caramel: Caramel sets fast—have all your buns ready for assembly to avoid it hardening prematurely.
Use Cling Film on Pastry Cream: Cover custard directly with film to prevent that pesky skin from ruining the texture.

How to Serve Christmas Choux Wreath Recipe

Garnishes

I personally adore finishing the wreath with the white chocolate snowflakes and those glossy, red-tinted caramel hazelnuts—they add such a festive flair and little bursts of texture. Sometimes I toss on a few fresh cranberries or edible gold dust on the ganache drizzle for extra sparkle. You’ll find that these simple touches make the dessert feel really special.

Side Dishes

Since this wreath is such a rich centerpiece, I like pairing it with light, refreshing sides like a crisp winter salad or a citrusy sorbet. Maybe some spiced mulled wine too, to round out that holiday vibe. Trust me, balancing the sweet creaminess with something bright makes for a well-rounded feast.

Creative Ways to Present

Besides the classic wreath shape, I’ve also played around with individual choux towers for a fun twist at smaller gatherings. You can pipe personalized messages on the snowflakes or use colored ganache drizzles to match different party themes. For Christmas, adding sprigs of fresh rosemary or holly around the wreath base really amps up that festive presentation, and guests always ask how I did it!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers loosely with foil and keep the wreath in the fridge. The choux can soften over time, so it’s best enjoyed within a day or two for maximum crispness. If you have any filled buns left over, store those separately and assemble just before serving again.

Freezing

I don’t recommend freezing the fully assembled wreath, but you can freeze the baked choux buns before filling. Just freeze them in a single layer in an airtight container. When you’re ready, thaw and fill with fresh pastry cream for the best texture.

Reheating

If you need to refresh the choux buns, pop them in a warm oven (around 150°C/300°F) for a few minutes before filling. Avoid reheating once the wreath is fully assembled to prevent melting the cream or decorations.

FAQs

Can I make the choux buns a day ahead?

Absolutely! You can bake the choux buns up to a day in advance. Just store them in an airtight container once completely cooled to keep them crisp. Filling with cream is best done just before assembling to maintain freshness.
What if I don’t have a piping bag with a plain nozzle?

If you don’t have a plain nozzle, you can use a ziplock bag and snip off a small corner to pipe the choux dough. The key is having a consistent opening that’s about 1cm wide for even-sized buns.
Can I replace the spices in the crème pâtissière?

Definitely! The cinnamon and nutmeg add warmth and holiday cheer, but you can substitute or omit them depending on your preference. Cardamom or even vanilla bean are lovely alternatives.
How do I safely work with caramel?

Caramel gets extremely hot, so use a deep pan to avoid splashing and never touch it with bare hands. I always keep a bowl of cold water nearby to plunge the caramel pan for quick cooling, which also helps thicken it before assembly. Patience and caution are key!
Is this Christmas Choux Wreath Recipe difficult for beginners?

It’s approachable if you follow the steps methodically! The choux dough and pastry cream do take some time and attention, but I’ve included tips throughout to help you avoid common mistakes. Take it slow, and you’ll be thrilled with the results.

Final Thoughts

This Christmas Choux Wreath Recipe has become one of my absolute favorites during the holidays—not just because it tastes incredible, but because it brings a little extra magic and celebration into the kitchen. Trust me, once you see your wreath come together with that caramel shine, fluffy cream, and festive decorations, you’ll want to make it a yearly tradition too. Give yourself the gift of a fun baking project that wows everyone at your table—I promise you won’t regret it!