Per serving (without sweets):
- Calories: 627
- Protein: 7g
- Total fat: 51g
- Saturates: 31g
- Carbs: 34g
- Total sugars: 23g
- Fibre: 1g
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
Profiterole Pick ‘N’ Mix Wreath
Adorn this profiterole wreath with any of your favourite Pick ‘n’ Mix sweets! This can be enjoyed all year round, using any colours you like to dye your chocolate.
This decadent show stopper is sure to impress any of your guests. Profiteroles are topped with white chocolate and any sweets you fancy! A colourful and fun dessert that kids and adults alike will enjoy.
You can find the edible leaves we used here.
NB Cooking Notes: plus cooling and setting
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Yields:
10 serving(s)
Prep Time:
45 mins
Cook Time:
50 mins
Total Time:
1 hr 35 mins
Cal/Serv:
627
Ingredients
- 125 g unsalted butter, plus extra to grease
- 150 g plain flour
- 4 medium eggs, beaten
- 550 ml double cream
- 50 g icing sugar
- 300 g white chocolate, chopped
- Pink and green food colouring pastes
- Assorted sweets, to decorate
Directions
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Line 2 large baking trays with baking parchment. To make the choux pastry, melt butter and 300ml water in a large pan over low heat. Turn up the heat and bring to the boil. As soon as it is boiling, take pan off heat and quickly beat in flour with a wooden spoon. Continue beating until mixture is shiny and comes away from sides of pan. Empty into a large bowl and cool for 10min.
- Step 2Using a handheld electric whisk, gradually beat enough egg into dough until a spoonful of it will reluctantly fall off the spoon if held above the bowl (it may not need all of the egg).
- Step 3Scrape into a piping bag fitted with a 1cm plain nozzle. Pipe 40 small balls, roughly 4cm diameter, on to prepared trays spacing them well apart. With a damp finger, gently pat down any peaks.
- Step 4Bake for 25-30min until deep golden and crisp. Remove from oven (leave oven on) and use a skewer to carefully pierce a rough 5mm hole in the base of each profiterole to allow the steam to escape. Return to the oven, hole side up, for 3-5min to dry out. Cool completely on a wire rack.
- Step 5Meanwhile, whip double cream and icing sugar to form soft peaks and spoon into a piping bag fitted with a 5mm plain nozzle. Chill until needed.
- Step 6Put the chocolate in a medium heatproof bowl set over a pan of barely simmering water and heat gently, stirring occasionally, until completely melted and smooth. Remove from heat.
- Step 7Pour 1/2 the chocolate into a second bowl. Dye one bowl pink and one green, adding enough food colouring paste to achieve the desired shade. Set aside to cool to room temperature.
- Step 8Fill the cooled profiteroles with the cream. Dip the tops of half the profiteroles in the pink chocolate – arrange chocolate-up on the wire rack.
- Step 9Arrange profiteroles on a large serving platter, randomly piled on top of each other in a large wreath shape. Decorate with sweets and leave to set at room temperature, around 15min. Serve.
Get ahead:
Prepare to end of step 5 up to a day ahead. Store cooled profiteroles in an airtight container at room temperature. Up to 1hr before serving, refresh profiteroles on a baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 5min, until crisp. Cool. Complete recipe to serve.
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