Yields:
8 – 10 serving(s)
We love the success stories of our pull-apart breads and showstopping holiday desserts, like our Christmas tree croquembouche, so we’re turning the spotlight on a new Christmas dessert this year: a store-bought cream puff-turned-wreath. The excitement and ease of this recipe come from purchasing your favorite brand of cream puffs (although no one’s stopping you from making them homemade) and dunking them into white chocolate (to guarantee a white Christmas). Finally, little ornaments of sugared cranberries and fresh rosemary sprigs placed between the crevices pull it all together. The best part? You can absolutely eat the ornaments on this Christmas tree (well, the sugared cranberries, at least).
If you have leftovers, assemble and store the wreath in the refrigerator for up to 3 days. If you want to make ahead of time and store, wait to add the confectioners’ sugar and the sugared cranberries and rosemary, or else they will melt and cause soggy spots.
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Ingredients
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- Step 1Set a wire rack in a baking sheet. In a medium pot over medium heat, bring water and 1 cup granulated sugar to a simmer. Remove from heat.
- Step 2Add cranberries to pot and stir to coat. Using a slotted spoon, transfer to prepared rack. Let sit until sticky, about 20 minutes.
- Step 3Pour remaining 1 cup granulated sugar into a medium bowl. Add cranberries and toss to coat.
- Step 4Working one at a time, dip tops of puffs into chocolate and arrange on a platter in 3 concentric rings, creating a (14″) large outer ring (about 24 puffs), followed by a (10″) middle ring (about 18 puffs), and a (6″) small interior ring (about 12 puffs). The cream puffs may have some curves and grooves on them, which will help them adhere. Between the large and middle rings, arrange another ring of chocolate-dipped cream puffs (about 22). Repeat in between the middle and small rings (about 14 puffs).
- Step 5Form clusters of 3 sugared cranberries; arrange on top of wreath. Insert remaining cranberries between bottom and top layers.
- Step 6 Place 6 to 8 rosemary sprigs around top of wreath. Tuck 8 to 10 rosemary sprigs around bottom of wreath. Dust with confectioners’ sugar (if using).
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