This Chocolate Mocha Profiteroles Wreath is epic in every way as it not only tastes spectacular but looks so eye-catching too. Light, crispy profiteroles topped with dark chocolate and filled with delicate mocha diplomat cream shaped into a festive wreath. What more could you want during the holiday season?!
Profiteroles at any time of year are a timeless french classic. Beautiful dough that puffs up in the oven to form crispy balls that can be filled with a multitude of flavoured creams or custards and then dipped in chocolate. I mean c’mon! Seriously delicious right!
For todays recipe I filled mine with a light yet flavoursome diplomat cream. Don’t know what that is...read along for the low down!
What is diplomat cream?
For a long time i didn’t know what this was but over the past year I have seen the name pop up more and more within my fellow baking community. And then I found out that it was basically a lightened version of pastry cream.
So the question is, how do you make a pastry cream light and airy?
The answer is whipped cream. Beautiful, light, fluffy whipped cream. By folding in whipped cream into the pastry cream it still allows the richness that a pastry cream provides but brings a light airy touch that is divine.
This recipe infuses the cream with coffee because coffee and chocolate are match made in heaven. Once the whipped cream is folded into the pastry cream the coffee flavour does dilute slightly so if you like a strong coffee kick then double the coffee granules in the recipe. Buuuut if that combination isn’t your thing then leave the coffee out of the pastry cream altogether. It will still taste divine - more like a traditional profiterole. I personally LOVE that chocolate coffee pairing - for me it's and absolute winner.
Can your Chocolate Mocha Profiteroles Wreath be made in advance?
Technically yes you can but my answer is that it's not advisable. I wouldn’t go to all the effort of making this and then storing the wreath in the fridge overnight before serving. It really is best served fresh.
If you find the process time consuming from start to finish in one go then follow these tips to get ahead and make the process a tad more manageable.
Make the dough ahead of time: The choux dough can be made and then cooled to room temperature and refrigerated for two days before needing to be piped.
Freeze the choux shells: The shells freeze really well in fact. When needed, allow them to come to room temperature and crisp them up in the oven again for a couple of minutes.
Make the diplomat cream in advance: Once the whipped cream and pastry cream have been combined the place in an airtight container with cling film lain onto of the cream to prevent a skin forming. Store for up to 4-5 days.
For more inspiring recipes check out these:
Chocolate Mocha Profiterole Wreath
For choux pastry
- 240 ml water
- 120 g unsalted butter
- ¼ tsp table salt
- 2 tsp granulated sugar
- 140 g plain flour (all-purpose)
- 4 large eggs, at room temperature, lightly beaten
- 1 small egg, beaten, for egg wash
Mocha diplomat cream
- 360 ml whole milk
- 80 g caster sugar (superfine), split
- 2 tsp instant coffee powder
- ½ tsp fine salt
- 30 g cornflour (corn starch)
- 4 large egg yolks
- 2 tsp vanilla extract
- 40 g unsalted butter, chopped
- 300 ml double cream (heavy cream)
- 150 g dark chocolate 70%, chopped
- 2 sheets of gold leaf, optional
- Heat your oven to 210°C (410°F). Line two baking trays with parchment paper. In a medium saucepan, add the water, butter, salt and sugar and bring to the boil over medium heat melting the butter.
- Remove the pan from the heat and tip the flour into the saucepan. Stir until completely combined, and the mixture forms a ball. Place back onto the heat and cook out the flour for 3 minutes to dry out the dough. Remove from the heat and place in a bowl to cool for 10 minutes or until the dough has stopped steaming but is still warm. Gradually add the eggs, beating well after each addition. The mixture will make a smooth and shiny paste.
- Spoon the dough into a piping bag fitted with a 1.5cm plain nozzle and pipe rounds onto the baking sheet, leaving a couple of cm between each one. Dip your finger in water and smooth the points of the choux dough flat to create nice round choux balls. Gently brush the choux dough with egg wash.
- Place in the oven and bake for 15-20 minutes until golden brown. Leave in the oven with the door open a crack until cool to touch. Remove from the oven, poke a hole in the bottom of each choux bun to allow any residual steam to escape and set aside to cool completely.
Mocha diplomat cream
- Firstly, you have to make the pastry cream. Add the milk, half the sugar and coffee granules into a medium saucepan. Over medium-high heat, bring the milk to a simmer, almost to a boil.
- Whilst the milk is heating up, in a medium bowl placed on a tea towel (to prevent it from slipping), add the rest of the sugar, salt, cornflour and yolks and whisk until combined.
- Once the milk starts to bubble, remove the pan from the heat. Whilst continuously whisking the egg mix, slowly pour a quarter of the milk in a thin steady stream into the egg mixture to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.
- Place the saucepan back onto medium heat and heat the custard base whilst constantly whisking until it starts to thicken. Once bubbles appear, turn the heat down to low and keep whisking for a further 2 minutes. Add the vanilla extract, maple syrup and butter and whisk until melted.
- Remove from the heat and push the custard base through a sieve over a medium bowl. Immediately cover the surface of the pastry cream with cling film and allow to cool to room temperature and then refrigerate.
- Once the profiteroles are cool and you are ready to fill them, whip the double cream until it almost forms soft peaks and fold it into the pastry cream. Pipe the diplomat cream into the profiteroles.
- In a medium bowl, add the chopped chocolate, and in bursts, microwave until the chocolate is fully melted. Dip the top of each filled choux bun into the chocolate and then set it aside in a refrigerator until the chocolate sets. Start placing the profiteroles in a circle, adding them one on top of another to form the wreath shape. Add flecks of gold leaf all around and a light dusting of icing sugar. Decorate with a large bow, and you are ready to serve!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.