Instructions

For the pastry wreath:

1. Preheat oven to 425 degrees. Use a 9-inch round pan to trace a circle onto a sheet of parchment. Flip the parchment over and set aside.
2. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and then immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
3. Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, just a minute or two.
4. Remove from heat and transfer contents to a bowl to cool slightly. Add eggs, one at a time, stirring vigorously after each addition, waiting until each is totally incproarted before adding the next.
5. Transfer pate a choux dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a teeny bit of dough to each corner of the parchment to stick it to the baking sheet. Then pipe dough arond the outline, into 1 3/4-inch mounds*. If there are any weird tips you can pat them down gently.
6. Whisk remaining egg with a pinch of salt and brush over top of pastry wreath.
7. Bake until pastry just starts to puff, about 10 minute, then reduce the oven temperature to 375 degrees. Bake until pastry is fully puffed and golden brown, about 30 minutes.
8. Turn oven off, remove wreath, and pierce top and sides about 8 times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.
9. Transfer pastry wreath on parchment to a wire rack. Let cool completely.

To Fill/Assemble:

1. Beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form. Separate pastry wreath into top and bottom halves using a serrated knife.
2. Spread or pipe the whipped cream into the wreath and layer with the berries. Place the top of the wreath over the cream.
3. Cut and serve. (Chill if you're not eating it right away.)