Christmas Choux Wreath

Ingredients:
300ml/½pt Water
100g/4oz Margarine
150g/5oz Odlums Strong White Flour, sifted
Pinch of Salt
4 Eggs, beaten
2 x 100g Packets of Shamrock Flaked Almonds
For the filling:
1½ tbsp Icing Sugar, sifted
2-3 tbsp Irish Cream Liqueur
300ml Double Cream, whipped
To decorate:
Icing Sugar

Method:
1. Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease two large flat baking sheets.
2. Place the water and margarine into a saucepan over a low heat until the margarine melts.
3. Bring to a brisk boil, then reduce heat and add the sieved flour and salt.
4. Stir rapidly until the mixture forms a soft dough and comes away easily from the sides of the pan.
5. Remove from the heat and allow to cool.
6. Beat in the eggs, one at a time, until the mixture is smooth and shiny.
7. Transfer the mixture to a piping bag and pipe a circle 18cm/7in in diameter on each tray, then a layer of smaller rose shapes on top.
8. Sprinkle flaked almonds over the choux rings.
9. Bake for 30-35 minutes or until puffed and golden, rotating the trays halfway through.
10. Remove from the oven and transfer to a wire rack to cool.
11. Carefully fold the icing sugar and liqueur into the whipped cream.
12. Pipe cream onto one of the choux pastry rings, following the rose swirls in each section.
13. Gently place the other choux ring onto the cream. Before serving, dust icing sugar over the top of the wreath, to resemble snow.

Source: Odlums