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.
Once cooled, unfilled pastry wreath can be frozen, wrapped well with plastic wrap, for up to 1 month. Thaw before using, and crisp in a 350 degrees oven for about 15 minutes; let cool completely before filling. Whipped cream can be refrigerated for up to 2 hours. Assembled pastry wreath is best served immediately, but it can be kept at room temperature for up to 30 minutes.