Mocha Profiteroles Wreath

Chocolate Mocha Profiterole Wreath

  • Author: Emma
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Yield: 40-45 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


Light, crispy profiteroles topped with dark chocolate and filled with delicate mocha diplomat cream shaped into a festive wreath.



For the Choux Pastry

240ml (1 cup) water

120g (1/2 cup) unsalted butter

Pinch salt

2 teaspoons granulated sugar

140g (1 cup) flour

4 eggs, at room temperature, lightly beaten

1 egg, beaten, for egg wash



For the Mocha Diplomat Cream

360ml (1 ½ cups) milk

80g (1/3 cup) caster sugar, split

2 teaspoons instant coffee powder

½ teaspoon ground salt

30g (1/4 cup) corn flour

4 egg yolks

2 teaspoons vanilla bean extract

40g (1/4 cup) unsalted butter, chopped

300ml whipping cream


150g dark chocolate, chopped

2 sheets of gold leaf (optional)


For the Choux Pastry

  1. Heat your oven to 210C/410F. 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. 
  2. 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.
  3. Spoon the dough into a piping bag fitted with a 1.5cm plain nozzle and pipe rounds onto baking sheet leaving a couple of cm’s 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.
  4. 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. 


For the Mocha Diplomat Cream

  1. 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.
  2. 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, corn flour and yolks and whisk until combined.
  3. 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 mix to temper it. When it has been tempered, pour the egg mix back into the milk saucepan.
  4. Place the saucepan back onto medium heat and heat the custard base whilst whisking constantly 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. 
  5. 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. 
  6. 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. 

To assemble

  1. 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 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!


TIP: The choux shells can be made a couple of days in advance of when you want to serve them, and then stored in an air tight container. If you find that they go soggy then place them back into a hot oven to crispen up in a matter of minutes. You will need to let them cool again before filling.

TIP: 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.


Keywords: Profiteroles, choux, dessert

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