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Choc-cherry profiterole wreath
Choc-cherry profiterole wreath
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Fill light pastry puffs with fluffy cream and sweet cherry jam for a stunning dessert.
Ingredients:
  • 100g butter, chopped
  • 330ml (1 1/3 cups) water
  • 200g (1 1/3 cups) plain flour, sifted
  • 5 eggs, lightly whisked
  • 600ml double cream
  • 600ml thickened cream
  • 4.40 gm vanilla extract
  • 200g Bonne Maman Cherry Conserve
  • 680g jar morello sour pitted cherries, drained on paper towel
  • Chocolate curls, to decorate
  • Icing sugar, to dust
  • 200g dark chocolate, finely chopped
  • 60ml (1/4 cup) cream
  • 16.00 gm brown sugar
  • 40.00 ml black cherry bourbon
Instructions:
  • Preheat your oven to 190C/170C fan forced and lightly grease 2 baking trays. Draw 20cm-diameter circles on 2 sheets of baking paper using a bowl, then place the marked-side down on the prepared trays.
  • In a saucepan over medium heat, melt the butter in water until boiling. Add the flour and stir with a wooden spoon until the mixture pulls away from the sides of the pan. Transfer the mixture to a large heatproof bowl and spread it out to cool slightly.
  • Gradually incorporate the eggs into the flour mixture using an electric mixer, ensuring each addition is well beaten until the mixture becomes thick and glossy.
  • Transfer half of the mixture into a piping bag fitted with a 1.8cm plain round nozzle. Pipe 12 puffs, about 5cm wide, around one marked circle, slightly overlapping the edge, with the rounds touching. Repeat with the rest of the dough to create a second circle on the other tray. Gently pat down any peaks on top of the profiterole puffs using a damp finger.
  • Bake for 45-50 minutes until puffed and golden. Lower the temperature to 100C/80C fan forced and bake for 10 more minutes. Then, turn off the oven and let the puffs sit inside for at least 1 hour to dry and crisp up.
  • Halve the profiterole rings horizontally, discarding any uncooked dough from the center.
  • To make the choc-cherry sauce, put the chocolate in a heatproof bowl. Heat cream, sugar, and bourbon in a small saucepan over high heat until the sugar dissolves, about 3-4 minutes. Pour the hot mixture over the chocolate. Let it sit for 5 minutes to melt, then stir until smooth and well combined.
  • In a large bowl, use electric beaters to whip the creams and vanilla until they form firm peaks. Gently swirl in the jam to create a marbled effect. Spoon the creamy mixture onto the pastry ring bases, add the cherries on top, and finish with the remaining pastry halves.
  • Layer 1 ring of profiteroles on a serving plate. Add the remaining ring on top. Drizzle with chocolate sauce and garnish with chocolate curls. Dust with icing sugar for a finishing touch.

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