Mocha Profiteroles Wreath

White Frame Corner
White Frame Corner

INGREDIENTS NEEDED water butter  flour eggs sugar salt cream espresso powder powdered icing sugar cocoa powder dark chocolate

1. Melt butter in a saucepan along with the water over a stove top. Bring to a boil


2. Remove the saucepan from the heat and add the flour

3. Stir vigorously over heat until mixture forms a ball and leaves a film on the base of the pan

4. Beat in the bowl of a stand mixer until there is no more steam

5. Stream in beaten eggs gradually and mix until a thick, shiny, cohesive dough forms

6. Tip: the dough has to form a V shape when the paddle attachment is removed from the dough

7. Pipe dough onto a lined baking tray into small mounds. Brush mounds with egg wash

8. Bake for 25 minutes until golden. Remove buns and create a small hole in the base with a skewer (this allows the steam to release). Place back in the oven and bake for a further 10 minutes. Remove and allow to cool fully on a wire rack

9. Whip cream, powdered sugar, cocoa powder, espresso powder until soft peaks form. Fill a piping bag and pipe cream into each choux bun until full

10. Dip each profiterole in melted dark chocolate and leave to one side to set

Why you’ll love this:  - Festive flavours  - Easy to make - Make ahead

11. Place in the shape of a wreath and decorate with gold sprinkles

Swipe up for the recipe!

So christmassy!