The Profiterole Wreath

Serves 10-16 Prep Time 2 hours   Cook Time 25 minutes   Rated:
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The Festive Profiterole Wreath! Pistachio and white chocolate goodness.

I have been into foodie wreaths this year for some reason! It is an easy shape I guess for a dessert based on something like profiteroles. I loved this so much. It was impressive and although a little time consuming, not difficult at all. I had all the bits and bobs already in my cake/macaron decorating supplies, so that part was easy enough. I tied the red ribbon at the top for serving as well and it just looked fabulous. I confess the profiteroles collapsed a little after baking, but once you have filled them with pastry cream and frozen them, you really couldn't tell in the end. So it is very forgiving is what I am saying! 

The star of the show ended up being the pistachio pastry cream...I still have some in my fridge and I am slowly getting through it sneakily, one teaspoon at a time. It is AMAZING. 

You can do it, please post pics and let me know!!

My tips on melting white chocolate for this recipe:

Melting white chocolate requires gentle heat to prevent it from scorching or seizing. The best method is to use a double boiler: place the chopped white chocolate in a heatproof bowl over a pot of barely simmering water, ensuring the bowl does not touch the water. Stir continuously until smooth. Alternatively, you can use a microwave, heating the chocolate in a microwave-safe bowl at 50% power in 20-second intervals, stirring between each interval. This prevents overheating and helps achieve a silky texture. Always use high-quality white chocolate with a high cocoa butter content for the best results, and ensure all utensils are completely dry to avoid water contact, which can cause the chocolate to seize.
I use couverture chocolate, which means it needs tempering, so what I generally do is melt 2/3 of what I need then add the remaining 1/3 into the bowl and stir until it has melted. This will help your chocolate set properly. You don't have to be too fussy, but just keep stirring the chocolate until the added chocolate is well melted and glossy.

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Need

Do

1  

Preheat oven to 200°C. Line several oven trays with baking paper.

2  

Make the choux pastry as recipe directs. We actually made the double batch in one, no need to make two separate batches.

3  

Pipe into large, medium and small profiteroles across the lined baking trays.

4  

Place into oven and cook for approx 20-25 minutes. Pierce the bottom of each profiterole with a knife and return them to the turned off oven to dry out. Cool before proceeding.

5  

Make the pastry cream with white chocolate and place into 2 containers with a cartouche on top until it reaches room temperature. Place into the fridge.

6  

Place one batch of cooled pastry cream into the Thermomix bowl with the pistachio paste and blend 30 sec/speed 6. Return to the fridge.

7  

When you are ready, pipe both vanilla and pistachio versions of the pastry cream into the centre of each profiterole (through the hole in the base) and you can either freeze them at this stage or assemble the wreath. I think assembling them once frozen is actually a lot easier.

8  

To assemble the wreath, you will need to melt the white chocolate, to order. You can keep adding, in fact you may not need the full amount if you are making a smaller wreath. See notes on the recipe above about best practice for melting the white chocolate. You do need it in a bowl for dipping, so best not to use the Thermomix for melting it this time.

9  

Spread a little chocolate with a spatula on the base of a profiterole, then dip the top side into the bowl of chocolate. Add toppings of choice by hand and start building the wreath on your serving platter. Our wreath measured approximately 300mm circumference. You will need about two-three profiteroles wide on the bottom layer, then start filling in gaps and building it in height with the different sizes. If the chocolate is too runny this will not really come together, which is another reason to assemble from frozen as the coldness of the profiteroles helps the chocolate cool quickly and thus work as it should.

10  

Add the raspberries and edible gold leaf as you wish. Drizzle with any remaining chocolate. Let it set. VOILA! I froze this for an hour before transporting it to an event and it was perfect.

11  

There maybe some left over profiteroles, (sigh) so go ahead and fill them all and dip them all, there is never a bad reason to have leftovers when the crowds have demolished and gone! They freeze really well fully assembled.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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