Speculoos Profiterole Wreath: A Festive Treat

Introduction:
Impress your guests this holiday season with a delectable and eye-catching Speculoos Profiterole Wreath. This festive dessert combines the irresistible flavors of speculoos biscuits and creamy choux pastry, creating a delightful symphony of textures and tastes.

Ingredients:

For the Choux Pastry:
* 1 cup water
* 1/2 cup unsalted butter, cut into cubes
* 1/4 tsp salt
* 1 cup all-purpose flour, plus more for dusting
* 3-4 large eggs

For the Speculoos Cream Filling:
* 1 cup heavy cream
* 1/4 cup speculoos spread
* 1 tsp vanilla extract

For the Speculoos Glaze:
* 1 cup powdered sugar
* 2-3 tbsp milk
* 1/4 cup melted speculoos spread

Instructions:

To Make the Choux Pastry:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a medium saucepan, bring water, butter, and salt to a boil.
4. Remove from heat and stir in the flour all at once.
5. Stir vigorously until a ball forms and the dough comes away from the sides of the pan.
6. Transfer the dough to a large bowl and let it cool for a few minutes.
7. Beat in the eggs one at a time, mixing well after each addition.

To Pipe the Profiteroles:

1. Transfer the choux pastry to a pastry bag fitted with a round tip.
2. Pipe 1-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.
3. Use your finger dipped in water to smooth out any peaks.

To Bake the Profiteroles:

1. Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
2. Remove from the oven and let cool completely.

To Make the Speculoos Cream Filling:

1. In a large bowl, whip the heavy cream to stiff peaks.
2. Fold in the speculoos spread and vanilla extract until combined.

To Assemble the Wreath:

1. Dip the bottom of each profiterole into the speculoos glaze.
2. Arrange the profiteroles in a circle on a serving plate, overlapping them slightly to form a wreath shape.
3. Pipe the speculoos cream filling into the center of the wreath.

To Make the Speculoos Glaze:

1. In a small bowl, whisk together the powdered sugar, milk, and melted speculoos spread.
2. Adjust the consistency by adding more milk or powdered sugar as needed.
3. Drizzle the glaze over the profiteroles and sprinkle with crushed speculoos biscuits, if desired.

Serving:

Serve the Speculoos Profiterole Wreath chilled or at room temperature. Enjoy the combination of crispy choux pastry, creamy speculoos filling, and sweet glaze.

Tips:

* For a richer flavor, use homemade speculoos spread.
* To make the wreath ahead of time, assemble it and refrigerate up to 24 hours before serving.
* Garnish with fresh berries or edible flowers for a festive touch.