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Chocolate Pistachio Profiterole Wreath

Recipe

Serves:   12 people | Prep time: 25 minutes | Cooking time: 25 minutes

French | Dessert | Vegetarian

Ingredients

Choux pastry

  • 260ml Cold Water
  • 40g Caster Sugar
  • 120g Unsalted Butter
  • 150g Plain Flour
  • Pinch of Salt
  • 4 Medium Eggs, beaten

  

Pistachio cream filling

  • 200g Specially Selected Pistachio Crème

  

Chocolate toppings

  • 200ml Double Cream  
  • 100g Dark Chocolate, finely chopped  
  • 3 tbsp Pistachios, chopped  

  

Method

Pastry

  1. Bring the water and sugar to the boil and then add the butter.
  2. When the butter has melted and the water is boiling, remove from the heat and quickly add the flour and salt.
  3. Beat vigorously until a smooth dough forms, which easily comes away from the side of the pan.
  4. Leave the dough to cool for 10 minutes and pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7.
  5. Gradually add the beaten egg to the dough, a little at a time, beating until smooth.Continue adding until the mixture is smooth and shiny.
  6. Using a piping bag, pipe 40 rounds (approx. 1" diameter) onto lined baking trays.
  7. Bake for 15-20 minutes until puffed and golden.
  8. Once cooked, pierce a hole in each one and leave to cool.
  9. Place the Pistachio Crème in a piping bag and fill the pastries.

  

Chocolate toppings

  1. Place the chopped chocolate in a bowl, heat the double cream to a simmer then pour over the bowl of chocolate and stir until smooth.
  2. Once slightly cooled and thickened, dip the profiteroles into the dark chocolate and sprinkle over the chopped pistachios.  
  3. Arrange into a wreath and serve.