Dollops of orange-and-rum pastry cream and whipped cream fill this festive pastry wreath, which is made with pate a choux, the same batter used to make cream puffs. Once baked and cooled, the pastry should be filled and served within an hour or two.
This recipe makes enough for second helpings (about four and one-half dozen cream puffs). Unfilled puffs can be frozen up to one month. The filling can be refrigerated, covered, for two days, but don't add the whipped cream until just before piping it into the puffs.