Sweet almond pastry dough:

1. Mix the softened butter with the icing sugar.
2. Add the egg, salt, and vanilla, and mix.
3. Incorporate the flour and almond flour without overworking the dough.
4. Place the mixture on a work surface and knead lightly with the palm of your hand.
5. Form the dough into a ball, wrap it in cling film, and refrigerate for 1 hour.
6. Roll out the dough and cut two 20 cm rings.
7. Cut out star-shaped cookies using a cookie cutter.
8. Place on a silicone mat or baking parchment.
9. Bake for 15 minutes at 160°C until golden.
10. Cool on a wire rack.

Whipped ganache (prepare at least 6 hours in advance):

1. Soak the gelatin in cold water to rehydrate.
2. Split the vanilla pod.
3. In a saucepan, heat 180 g of cream with the vanilla seeds, pod, and begonia flowers until it reaches a gentle boil.
4. Remove from heat, add the drained gelatin, and mix well.
5. Pour the hot cream in three batches over the chopped white chocolate, mixing each time.
6. Add the second portion of cold cream and blend.
7. Cover with cling film directly touching the surface and refrigerate for at least 6 hours.

Assembly:

1. Whip the ganache at low speed, gradually increasing the speed until thickened and airy. Be careful not to overwhip to avoid splitting.
2. Fill a piping bag and pipe the ganache onto the first pastry ring.
3. Add red fruits and pipe small dots of praline (optional).
4. Place the second pastry ring on top and pipe the remaining ganache.
5. Decorate the wreath with star cookies, red fruits, rosemary, macarons, and edible flowers.
6. Refrigerate the wreath until ready to serve.