Saturday Morning With Jack Tame

‘Tis the season to be jolly and this dessert is jolly good! A choux pastry wreath is a stunning dessert for the festive table and it is absolutely delicious.Serves 8-12Choux130g chilled butter, chopped250mls water145g plain flour4 large eggs (about 230g in the shell), lightly whisked½ teaspoon sea salt3 teaspoons sugar (optional)150g white chocolate¼ cup cream4 tablespoon fruit compote, I used Barker’s cherry and vanillaFilling300ml cream200g mascarpone2 teaspoons vanilla extract2 tablespoons icing sugar + extra to dust2 cups fresh mixed berries to serve1. Preheat oven to 170C fan and line a baking tray with baking paper. Drawn a 25cm circle on it to use as a guide.2. Heat the butter and water in a saucepan over medium heat for 1-2 minutes or until the butter melts and the mixture comes to the boil. Add the flour and use a wooden spoon to beat for 1-2 minutes or until the mixture comes away from side of pan. Transfer to the bowl of a standing mixer or to another bowl that you can use an electric beater in. Al