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This pud is sure to make a statement at your Christmas table. Stuffed choux pastry with plumes of cream and cherry jam for a magnificent dessert.
Prep: 0:50Â minÂ
Cook: 1:00
Servings: 12Â
INGREDIENTS:
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100g butter, chopped
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330ml (1 1/3 cups) water
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200g (1 1/3 cups) plain flour, sifted
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600ml double cream
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600ml thickened cream
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1 teaspoon vanilla extract
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200g Bonne Maman Cherry Conserve
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680g jar morello sour pitted cherries, drained on paper towel
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Chocolate curls, to decorate
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Icing sugar, to dust
CHOC-CHERRY SAUCE
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200g dark chocolate, finely chopped
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60ml (1/4 cup) cream
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1 tablespoon brown sugar
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2 tablespoons black cherry bourbon
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Step 1Preheat oven to 190C/170C fan forced and lightly grease 2 baking trays. Use a bowl to draw 20cm-diameter circles on 2 sheets of baking paper. Place paper, marked-side down, on the prepared trays.
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Step 2Heat the butter and water in a saucepan over medium heat for 1-2 minutes or until the butter melts and the mixture comes to the boil. Add the flour. Use a wooden spoon to beat for 1-2 minutes or until the mixture comes away from side of pan. Transfer to a large heatproof bowl. Spread the mixture roughly inside the bowl to cool slightly.
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Step 3Use electric beaters to beat the eggs into the flour mixture, a little at a time, beating well after each addition, until the mixture is thick and glossy.
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Step 4Spoon half of the mixture into a piping bag fitted with a 1.8cm plain round nozzle. Pipe 12 puffs, about 5cm wide, around one of the marked circles, just extending 5mm over the circle, with the rounds touching. Repeat with the remaining dough to make a second circle on the remaining tray. Using a finger moistened with water, smooth out any peaks on top of the profiterole puffs.
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Step 5Bake for 45-50 minutes or until puffed and golden. Reduce the heat to 100C/80C fan forced. Bake for a further 10 minutes. Turn the oven off. Leave the puffs in the oven for at least 1 hour to dry and crisp up.
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Step 6Carefully cut the profiterole rings in half horizontally. Discard any pieces of uncooked dough in the centre.
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Step 7Meanwhile, for the choc-cherry sauce, place the chocolate in a heatproof bowl. Heat the cream, sugar and bourbon in a small saucepan over high heat for 3-4 minutes or until the sugar dissolves. Pour over the chocolate. Set aside for 5 minutes to melt the chocolate. Stir until combined and smooth.
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Step 8Use electric beaters to beat the creams and vanilla in a large bowl until firm peaks form. Fold in the jam to create a swirled pattern. Spoon the cream mixture onto the ring bases and top with the cherries. Top with remaining pastry halves.
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Step 9Place 1 ring of profiteroles on a serving plate. Top with the remaining ring. Drizzle with the chocolate sauce. Top with chocolate curls to decorate. Dust with icing sugar.
Source:Â https://www.taste.com.au/recipes/choc-cherry-profiterole-wreath/476ad094-9169-477b-acbf-56bf356ec2b9
