Mocha Profiteroles Wreath

White Frame Corner
White Frame Corner

Homemade choux buns filled with espresso whipped cream and  dipped in dark chocolate. Presented in a festive wreath shape.

White Frame Corner

Makes for a show  stopping  dessert

INGREDIENTS NEEDED water butter  flour eggs sugar salt cream espresso powder powdered icing sugar cocoa powder dark chocolate

1. Melt butter in a saucepan along with the water over a stove top. Bring to a boil


2. Remove the saucepan from the heat and add the flour

3. Stir vigorously over heat until mixture forms a ball and leaves a film on the base of the pan

4. Beat in the bowl of a stand mixer until there is no more steam

5. Stream in beaten eggs gradually and mix until a thick, shiny, cohesive dough forms

6. Tip: the dough has to form a V shape when the paddle attachment is removed from the dough

7. Pipe dough onto a lined baking tray into small mounds. Brush mounds with egg wash

8. Bake for 25 minutes until golden. Remove buns and create a small hole in the base with a skewer (this allows the steam to release). Place back in the oven and bake for a further 10 minutes. Remove and allow to cool fully on a wire rack

9. Whip cream, powdered sugar, cocoa powder, espresso powder until soft peaks form. Fill a piping bag and pipe cream into each choux bun until full

10. Dip each profiterole in melted dark chocolate and leave to one side to set

Why you’ll love this:  - Festive flavours  - Easy to make - Make ahead

11. Place in the shape of a wreath and decorate with gold sprinkles