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Festive profiteroles wreath

Mocha Profiteroles Wreath Recipe

Emma Duckworth
This Mocha Profiteroles Wreath is the perfect festive showstopper. Simple to make and assemble, the espresso cream filled choux pastry is every bit delicious
5 from 2 votes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Method Dessert
Cuisine French
Servings 24 large profiteroles
Calories 220 kcal


For choux pastry

  • 240 ml water
  • 120 g unsalted butter
  • 8 g granulated sugar
  • ½ teaspoon fine salt
  • 130 g plain flour (all-purpose)
  • 220 g large eggs (approx 4) - at room temperature, plus 1 extra

Espresso cream

  • 700 ml double cream (heavy cream)
  • 70 g powdered icing sugar (confectioners’ sugar)
  • 30 g cocoa powder - chopped
  • 7 g espresso powder

To decorate

  • 150 g dark chocolate 70%
  • 1 teaspoon espresso powder
  • 1 teaspoon unsalted butter
  • gold star sprinkles (optional!)


Choux pastry

  • Preheat the oven to 200°C (390°F). In a medium saucepan, add the water, butter, sugar and salt, and bring to a boil over medium-low heat, melting the butter and dissolving the sugar. 
  • Add flour. Remove the pan from the heat and add the flour immediately. With a wooden spoon, beat vigorously until completely combined, and then return to the heat for 2 minutes and continue to beat until the mixture comes away from the sides of the pan and forms a ball. You’ll see a film form on the base of your saucepan, and you’ll know it’s ready.
  • Beat to release steam. Remove the mixture from the heat and place it in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on low speed to release some steam. Stop when you don't see anymore steam coming out of the bowl and the mixture has cooled slightly. In a small bowl, whisk 4 eggs together. 
  • Beat in eggs. Increase the speed to medium and add ¾ of the whisked eggs a little at a time, beating well after each addition. Scrape the sides and bottom of the bowl halfway through. It may look curdled to start with but will come together as you beat the mixture. Once the eggs have been fully incorporated, beat the mixture for a further 2 minutes.
    Note. The perfect consistency. The choux pastry should be smooth and shiny and should hold its shape when piped. Another sign that the batter is ready is when the beater or a rubber spatula is pulled up and a thick V-shaped ribbon forms, of smooth dropping consistency. If your pastry has not achieved this consistency, add the remaining egg and test the consistency again. If you need more egg, then whisk the 5th egg in a small bowl, and add a tiny bit at a time. Stop adding the egg as soon as you get the right consistency. I doubt that you'll need all this egg. Set aside any remaining egg for egg wash.
  • Pipe choux onto the baking tray. Spoon the choux pastry dough into a piping bag fitted with a 1.3cm (½ inch) plain round nozzle. (You can also use a zip lock bag with the corner cut off for piping.) Line a large baking tray with parchment paper. Whilst holding the piping bag upright and keeping the tip of the piping tip touching the choux pastry, pipe 12 5cm (2-inch) wide mounds onto the prepared tray. Keep them 2.5cm (1-inch) apart. Using a pastry brush dipped in water, brush the parchment paper around the mounds. The water creates steam in the oven, which helps puff up the choux.
  • Prep choux on the tray. Using the tip of your finger dipped in water, smooth the points of each mound. This stops the peaks from burning in the oven. Add milk into the remaining egg and whisk together. Brush this egg wash gently over the top of the choux pastry mounds.
  • Bake. Place the tray in the oven and bake for 10 minutes before lowering the oven temperature to 180°C (350°F) and continue to bake for 25 to 30 minutes, or until golden brown and crisp. Skewer a hole in the bottom of each choux bun to allow the steam to escape. Return to the oven for 5 to 10 minutes, and then remove from the oven and transfer to a wire rack to cool completely. 

Espresso cream

  • Whip cream. In the bowl of a stand mixer fitted with the whisk attachment, add the cream, powdered icing sugar, cocoa powder, espresso powder and salt and whisk until soft peaks form. Scoop into a piping bag fitted with a small round piping tip. (Alternatively use an electric handheld mixer or whisk by hand)

To assemble and decorate

  • Melt the dark chocolate. Add the chocolate, butter and espresso powder to a bowl set over a saucepan of boiling water. Ensure the bowl doesn't touch the water, otherwise, the chocolate will freeze. Stir the chocolate until it has fully melted and combined with the butter and espresso powder.
  • Fill and decorate choux buns. Push the piping tip through the hole you made to release steam and fill the choux bun with espresso cream. You'll know when it's filled up as it will feel heavier in your hand and a bit of cream will ooze out of the hole.
    Dip the top of each filled choux bun into the melted chocolate, letting any excess drip off. Then set aside for the chocolate to set. Place profiteroles into a circle, piling them onto one another. Sprinkle some gold star sprinkles over the top as a festive touch.


Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Once filled, Cherry Cream Puffs are best eaten within a few hours. Store unfilled cream puff shells in an airtight container for up to 2 days in the refrigerator. Re-crisp the shells in a hot oven for 5 minutes. Filled profiteroles can be stored in an airtight container and refrigerated for 2-3 days. Note that the moisture of the cream may make the bottom slightly softer. 
To Freeze: Cream puff shells can be frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and re-crips in a hot oven for 5 minutes.
TIP 1: Weigh your ingredients. Use digital scales for an accurate measurement. This is imperative for this type of recipe
TIP 2: Add eggs in gradually. Everyone will use a slightly different amount of eggs due to the factors I’ve listed in the post. Adding the eggs in bit by bit will keep you in control of the consistency of the dough. Just remember: Too little egg = you can add more. Too much egg = dough is ruined.
TIP 3: Hold the piping bag upright. When piping the buns, hold the bag upright to make the buns as round as possible. 
TIP 4: Don't open the oven. The moisture in the dough and the water droplets on the parchment paper aid in lifting the dough up and the heat of the oven then sets it in place creating the puffed up balls. If you let the steam out of the oven too early you’ll have flat buns.


Calories: 220kcalCarbohydrates: 12gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 100mgPotassium: 73mgFiber: 1gSugar: 5gVitamin A: 608IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Profiteroles, Profiteroles wreath
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