Ingredients
| FOR THE CHOUX PASTRY | |
| 125ml water | |
| 100g unsalted butter | |
| 125ml milk | |
| 150g flour | |
| 4 large eggs | |
| CHOCOLATE & MASCARPONE CREAM | |
| 20g (approx ¼ cup) Dutch-process cocoa powder | |
| 200g dark chocolate (I used 62% cocoa), chopped | |
| 200ml cream | |
| 200g mascarpone | |
| 3 tablespoons icing sugar | |
| TO SERVE | |
| 500g berries such as blueberries, strawberries, raspberries, blackberries | |
| icing sugar to dust | |
| freeze-dried raspberries, for dusting (optional) |
The dark chocolate and mascarpone cream used to fill this choux wreath is rich and not overly sweet and relies on the added berries to give it a lift. This dessert is a good one for a crowd, served with extra berries alongside.
View the recipe collection here
Instructions
| 1. | CHOUX PASTRY |
| 2. | Heat the oven to 200°C. |
| 3. | Line a baking sheet with baking paper and trace an 18cm circle onto it. |
| 4. | Put the water, butter and milk in a saucepan and bring to a simmer. |
| 5. | Remove from the heat and add the flour and stir well to bring together. |
| 6. | Put back on the heat and keep stirring until it comes together in a ball. |
| 7. | Transfer to a stand mixer with a paddle attachment. |
| 8. | Add the eggs one at a time, mixing well between each addition. |
| 9. | After the final egg has been added the dough should be glossy and smooth. |
| 10. | Put into a piping bag with a wide tube or star nozzle. |
| 11. | Using the circle on the baking paper as an outline, pipe a ring of choux pastry. |
| 12. | Pipe a second ring inside the first, ensuring that they touch. |
| 13. | Then pipe a third layer on top of the two rounds. |
| 14. | If you prefer, you could instead put spoonfuls of dough around the edges of your marked circle, then smooth them together to make a ring. Alternatively, make individual puffs. |
| 15. | Put into the oven and cook for 25 minutes, then drop the heat to 180°C and cook for another 15-20 minutes until evenly golden. |
| 16. | Prick the choux with a skewer to allow steam to escape and leave to cool on a baking rack. |
| 17. | The ring can be stored in an airtight container for up to 3 days but will need to be crisped up before using (to do this reheat in the oven at 180°C for 10-15 minutes, then cool before using). |
| 18. | Carefully cut the choux ring horizontally with a serrated knife. |
| 19. | CHOCOLATE & MASCARPONE CREAM |
| 20. | Pour 125ml boiling water over the cocoa and whisk until smooth. Set aside for 5 minutes. |
| 21. | Melt the chocolate over a pan of simmering water, or melt in the microwave in 20-second batches stirring until the chocolate is melted and smooth |
| 22. | Add the hot cocoa water to the chocolate and whisk well to combine. |
| 23. | Whisk the cream, mascarpone and icing sugar until it makes medium peaks that hold their shape. |
| 24. | Add the chocolate and fold gently through the cream. |
| 25. | Chill in the fridge for at least 2 hours (it can be made a day ahead but be aware it will thicken considerably). |
| 26. | TO SERVE |
| 27. | Slice the berries if necessary |
| 28. | Spoon the chocolate and mascarpone cream into the bottom of the cut choux round and add half of the berries. |
| 29. | Add the top round and dust with icing sugar and freeze-dried raspberries, if using. |
| 30. | Serve with remaining berries alongside. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jo Bridgeford