Happy Friday people!
Yesterday I had family and a few friends over to celebrate my birthday and I wanted to bake something special and something that everyone would love.
I remember when I was 14 years old I baked profiteroles for the first time and I hadn’t made them again since.
I saw this recipe in the Taste magazine and I decided to challenge myself with this double-decker choc PROFITEROLE WREATH! Profiteroles are wonderful, however they can be a little tricky to make, especially the choux pastry dough.
The recipe was so easy to make and if you have something special to celebrate, I would highly recommend it.
- 100g butter
- 1 1/3 cups water
- 1 1/3 cups plain flour, sifted
- 5 eggs
- 3 cups thickened cream
- 6 tbsp icing sugar
- 1 tsp vanilla extract
- 200g dark chocolate, finely chopped
- 1/4 cup cream
- 1 tbs brown sugar
- Preheat oven 190°C (370°F) and lightly grease 2 baking trays. Use a bowl to draw 20cm-diameter circles on 2 sheets of baking paper. Place paper on the trays.
- Heat the butter and water in a saucepan over medium heat for 1-2 minutes and add the flour. Use wooden spoon to beat for 1-2 minutes. Transfer to a large heatproof bowl to cool down.
- Beat the eggs one by one into the cool flour mixture, beating well until the mixture is thick and glossy.
- Spoon half of the mixture into a piping bag fitted with a 1.8 cm plain round nozzle. Pipe 12 puffs, about 5 cm wide, around one of the marked circles. Using a finger moistened with water, smooth out any peaks on top of the profiterole puffs.
- Bake for 45-50 min until puffed and golden. reduce the heat to 100°C (210°F) and bake for a further 10 minutes.
- When the profiterole rings are cool, cut them in half horizontally.
- For the ganache, place the chocolate in a heatproof bowl. Heat the cream, sugar in a small saucepan over high heat for 3-4 minutes. Set aside for 5 minutes to melt the chocolate. Stir until combined and smooth.
- Use electric beaters to beat the cream, icing sugar and vanilla in a large bowl until firm peaks form. Spoon the cream onto the ring bases and top with remaining pastry halves.
- Place 1 ring of profiteroles on a serving plate. Drizzle with the chocolate ganache and top with the remaining ring and finally drizzle with the remaining chocolate ganache.
NOTE: If you want you can decorate the PROFITEROLE WREATH with french macarons (the recipe will come soon).