Carnivorous Christmas Wreath

It's up to you.

11 detailed steps, from preparation to service.

1. Preparing the Circle

   Draw an 18 cm circle on a sheet of baking paper, flip it over a baking sheet and heat the oven to 180 °C static. Break the eggs separately, beat them and then weigh 150 g. Prepare the 90 g of flour at hand.

2. Make the panade

   Boils 150 g of water, 60 g of butter, 2 g of sugar and 1 g of salt. Off the heat, pour all the flour and stir vigorously. Put on medium heat 1 to 2 minutes until the ball comes off and a veil of dough covers the bottom.

3. Incorporate the eggs

   Transfer to a bowl and let cool for 5 minutes. Add 120 g of beaten egg in three additions. Stir in the rest little by little until the dough forms a soft V at the end of the spatula; a small amount may remain if the dough is already soft enough.

4. Forming the Crown

   Pipe two circles of dough joined around the plot, then a third above between the two. Spread the 30 g of crushed hazelnuts over the dough. Smooth the fittings with a wet finger, without crushing the flanges.

5. Cook without opening

   Bake for 40 to 45 minutes. Do not open for the first 35 minutes. The crown should be golden brown, firm and light. Turn off the oven, open the door for 5 minutes and let cool for 1 hour on a rack.

6. Whip the chocolate cream

   Put 250 g of mascarpone, 250 g of cold cream and 30 g of icing sugar in a cold bowl. Whisk up a firm cream. Add the 50 g of spread and mix gently with the spatula, just to a regular color.

7. Opening the crown

   With a tooth knife, cut the crown horizontally halfway up. Place the underside on the serving plate. Willfully breaks a 5 cm segment of the lid to create an irregular mouth inlet; keeps the cabbage paste debris.

8. Garnish by digging the center

   Spread 100 g of jam on the underside then spread the chocolate cream in large spoonfuls on the ring. The central hole must remain free. Place the pieces of the lid on top of the cream, without trying to reform a perfect crown.

9. Planting the big squares

   Inserts the eight large squares of white chocolate at the inner edge: four on the upper half and four on the lower half, tilted towards the center. These are real thick squares of tablet, not carved teeth. The cream keeps them and the cake stays low.

10. Add the Christmas ribbon

    Flatten the 30 g of red marzipan into two large loops and a small flat knot. Place this ribbon on the crown in full support. Pour the remaining 80 g of jam into the hole and onto two squares of chocolate, keeping the mouth reading coarse.

11. Refrigerate and serve

    Place 1 hour in the refrigerator to firm up the cream. Add cabbage debris near the opening just before serving. Cut with a tooth knife without pressing too hard on the lid.