This lovely Christmas wreath is so fun to serve around the holidays. Not only is it made of pâte à choux, one of my favourite doughs, it also features whipped ganache, an excellent base recipe I often use in desserts. The whipped cream gives the ganache lightness, and the white chocolate adds stability and makes it easy to pipe. I love the combination of eggnog and dark chocolate, but feel free to change the flavour of the whipped ganache to your taste (peppermint, gingerbread, cranberry...).
This recipe may seem like a lot of steps, but almost everything can be made in advance. The exception is the pâte à choux, which must be piped as soon as it is made. The eggnog whipped ganache needs to sit in the refrigerator for at least four hours or overnight for the chocolate to crystallize and whip up properly.
Excerpted from Duchess at Home by Giselle Courteau. Text copyright © 2019 Giselle Courteau. Design and Photography © 2019 Sarah Hervieux. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.