Nici Wickes: Christmas Choux Wreath

‘Tis the season to be jolly and this dessert is jolly good! A choux pastry wreath is a stunning dessert for the festive table and it is absolutely delicious.<br />Serves 8-12<br />Choux<br />130g chilled butter, chopped<br />250mls water<br />145g plain flour<br />4 large eggs (about 230g in the shell), lightly whisked<br />½ teaspoon sea salt<br />3 teaspoons sugar (optional)<br />150g white chocolate<br />¼ cup cream<br />4 tablespoon fruit compote, I used Barker’s cherry and vanilla<br />Filling<br />300ml cream<br />200g mascarpone<br />2 teaspoons vanilla extract<br />2 tablespoons icing sugar + extra to dust<br />2 cups fresh mixed berries to serve<br />1. Preheat oven to 170C fan and line a baking tray with baking paper. Drawn a 25cm circle on it to use as a guide.<br />2. Heat the butter and water in a saucepan over medium heat for 1-2 minutes or until the butter melts and the mixture comes to the boil. Add the flour and use a wooden spoon to beat for 1-2 minutes or until the mixture comes away from side of pan. Transfer to the bowl of a standing mixer or to another bowl that you can use an electric beater in. Allow it to cool for 4-5 minutes.<br />3. Begin to beat and add an egg with the beaters still running. Once incorporated, add the next and so on. I beat the final egg with a fork first before drizzling it in bit by bit as you may not need all of it to get a choux pastry mixture that is thick and glossy.<br />4. Use a tablespoon to spoon 12 even spoonfuls within the drawn circle on your tray. I start with one at 12 o-clock, then six, then 3 and 9 and then I fill in the gaps. Using a finger moistened with water, smooth out any peaks on top of the choux mounds.<br />5. Bake for 45-50 minutes or until puffed and golden. Reduce the heat to 100 C fan and bake for a further 10 minutes. Turn the oven off. Leave the puffs in the oven for at least 1 hour to dry and crisp up. Cool.<br />6. Carefully cut the profiterole ring in half horizontally. Discard any pieces of uncooked dough from the profiterole centres