Toasted Hazelnut & Caramel Choux Wreath
Intro Flavored with toasted hazelnuts, caramel and chocolate, this easy-to-make festive wreath makes an impressive centerpiece at any festive gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.guylian.com.
Cooking tools:
- Baking sheet
- Oven
- Saucepan
- Wooden spoon
- Measuring cup
- Piping bag
- Baking parchment
- Cake tester
- Barbecue skewer
- Hand mixer
- Fork
- Serving platter
- Chef's knife
- Cutting board
- Whisk
- Fine-mesh sieve
- Kitchen scale
- Stove
- Mixing bowl
- Spatula
Ingredients
- 150ml semi skimmed milk, plus extra for thinning
- 50g butter (unsalted)
- Pinch of sea salt
- 80g plain (all purpose) flour
- 2 eggs (large)
- 200ml whipping cream
- 1 tap icing (confectioners) sugar
- 1 1/2 tbsp hazelnut liqueur
- large handful blanched hazelnuts
- 100g white caster sugar (granulated)
- Guylian Sea Shell chocolates
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