Choc-Cherry Profiterole Wreath

by Lisa Goldberg

on Nov 19

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: 0:50 min

Cook: 1:00

Servings: 12

INGREDIENTS:

100g butter, chopped
330ml (1 1/3 cups) water
200g (1 1/3 cups) plain flour, sifted
600ml double cream
600ml thickened cream
1 teaspoon 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

CHOC-CHERRY SAUCE

200g dark chocolate, finely chopped
60ml (1/4 cup) cream
1 tablespoon brown sugar
2 tablespoons black cherry bourbon

METHOD:

Step 1

Preheat 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.
Step 2

Heat 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.
Step 3

Use 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.
Step 4

Spoon 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.
Step 5

Bake 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.
Step 6

Carefully cut the profiterole rings in half horizontally. Discard any pieces of uncooked dough in the centre.
Step 7

Meanwhile, 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.
Step 8

Use 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.
Step 9

Place 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.