Wild Women, Wild Cook

Christmas choux pastry sharing wreath

Christmas choux pastry sharing wreath Christmas choux pastry sharing wreath
Ingredients
Method

Ingredients

Serves 6-8

Choux Pastry

150g plain flour
100g butter
A pinch of salt
4 large eggs, beaten (plus one extra for glazing) 1 heaped tbsp dill, finely chopped

Smoked salmon dip

150g pack hot smoked salmon flakes 150g creme fraiche
Juice & zest 1lemon
1 tbsp creamed horseradish

1 tsp fresh dill
Salt & pepper
*pickled red onions, optional

Beetroot dip

250g cooked beetroot
1 tbsp creme fraiche
1 tsp fresh dill
Juice & zest 1⁄2 lemon
A dash of white balsamic (or white wine vinegar) Salt & pepper

Pesto

70g watercress
30g walnuts
1 garlic clove, grated Juice 1 lemon
4 tbsp extra virgin olive oil Salt & pepper

Chickpeas

1 x 400g tin chickpeas 2 tbsp olive oil

2 tsp smoked paprika 2 tsp ground cumin

1 tsp sumac *optional

This beautiful choux pastry “wreath” is a real show stopper, that makes the most delicious and surprisingly easy canape to serve over the festive period.
It can be served with a variety of dips (here are two of my favourites) and the best part – you just leave everyone to tear and share as they please, leaving you to mingle and enjoy some fizz!

Choux Pastry

Preheat the oven to 200C.

Mix together the sieved flour, salt and dill in a bowl. Set aside. Place the butter and 300ml water into a saucepan over a medium heat. Once the butter has melted turn up the heat so you get a rolling boil. Remove from the heat and immediately add the flour. Beat vigorously, until the mixture is a smooth paste and forms a ball. Spread the mixture out and allow to cool slightly before adding your eggs, a bit at a time, and beat together until you have lovely thick, dropping consistency. Now line a large baking tray with parchment and put your ovenproof dish (approx 12cm) in the centre.

Fill a piping bag (with a 1cm nozzle) with the dough and pipe small rounds, the size of a 50p, around the bowl, making a wider and wider circle.
Make sure that the edges of each bun touch together. With a wet finger flatten out any peaks formed from the nozzle and finish with an egg wash.

Bake for 10 mins, and then turn down the oven to 170C and cook for a further 25 mins until lovely and golden.

Remove onto a wire rack, gently pierce each bun to let the steam out and allow to cool. Transfer to a serving plate, add the dip to the centre and get the party started!

Smoked salmon dip

  1. Place the salmon flakes, creme fraiche into a bowl and mix well, until combined.
  2. Add the dill, horseradish and season.
  3. Mix together again and place into a bowl.
  4. Top with some dill fronds and place in the centre of the choux wreath.

Beetroot dip

  1. Place all of the ingredients into a blender and whizz until you have a smooth paste.
  2. Place in a bowl and top with the pesto, crispy chickpeas and finish with some dill fronds.
  3. Pop in the centre of the choux wreath.

Pesto (makes enough to save some for pasta!)

  1. Place all of the ingredients in a mini blender, with a splash of water, and pulse until you have a well mixed, slightly chunky consistency.
  2. Drizzle on top if the beetroot dip.

Chickpeas

  1. Preheat the oven to 200C.
  2. Drain the chickpeas and put them into a bowl.
  3. Add the olive oil, herbs and season with salt & pepper and mix well.
  4. Place on a baking tray and bake for 30 mins, shaking the tray half way through cooking. Remove and allow to cool before adding them on top of the dip.