Profiterol Wreath
Preparation time is 1hours 20minutes
Cook time is 1hours 30minutes
Total time is 2hours 50minutes
Serve is for 12 people
Difficulty level: 4 out of 4
24 Ingredients
Number of servings
12
Choc Sauce
- 200grams dark choc
- 60milliliter cream
- 1teaspoons icing sugar (to dust)
Profiterole wreath
- 330milliliter water
- 200grams plain flour, sifted
- 5 eggs, lightly whisked
- 600milliliter double cream
- 600milliliter thickened cream
- 1teaspoons vanilla extract
Sunbeam fruit mince
- 1 cup Sunbeam Raisins, chopped
- 1 cup Sunbeam Sultanas
- 1/2 cup Sunbeam Currants
- 1/2 cup red glace cherries, chopped
- 1/4 cup angas park dried apricots, diced
- 1 cup dried cranberries
- 1/3 cup mixed peel
- 1/2 cup pitted dried dates, chopped
- 370grams bonne maman apricot jam
- 1/2 cup white rum
- 1/4 cup triple sec
- 1/4 cup 23rd st not your nanna’s brandy
- 1/2 cup brown sugar (firmly packed)
- 2teaspoons mixed spice
- 100grams butter, chopped
Description
Ideal to use in stuffing, fruit cakes, puddings, muffins and slices, Sunbeam Australian Raisins, Sultanas and Currants will add a touch of sweetness to your festive fare.
Method
Step 1 of 10
Decadent Fruit Mince: Mix all the ingredients in a large bowl till combined. Place into sterilised jars and store in a cool dark dry place to macerate for as long as you can before using. This fruit mix made ahead can be used for so many great Sunbeam Recipes!
Step 2 of 10
Preheat oven to 190C/170C fan forced and lightly grease 2 baking trays. Use a bowl to draw 20cm-diameter circles on 2 sheets of baking paper. Place paper, marked-side down, on the prepared trays.
Step 3 of 10
Heat the butter and water in a saucepan over medium heat for 1-2 minutes or until the butter melts and the mixture comes to the boil. Add the flour. Use a wooden spoon to beat for 1-2 minutes or until the mixture comes away from side of pan. Transfer to a large heatproof bowl. Spread the mixture roughly inside the bowl to cool slightly.
Step 4 of 10
Use electric beaters to beat the eggs into the flour mixture, a little at a time, beating well after each addition, until the mixture is thick and glossy.
Step 5 of 10
Spoon half of the mixture into a piping bag fitted with a 1.8cm plain round nozzle. Pipe 12 puffs, about 5cm wide, around one of the marked circles, just extending 5mm over the circle, with the rounds touching. Repeat with the remaining dough to make a second circle on the remaining tray. Using a finger moistened with water, smooth out any peaks on top of the profiterole puffs.
Step 6 of 10
Bake for 45-50 minutes or until puffed and golden. Reduce the heat to 100C/80C fan forced. Bake for a further 10 minutes. Turn the oven off. Leave the puffs in the oven for at least 1 hour to dry and crisp up.
Step 7 of 10
Carefully cut the profiterole rings in half horizontally. Discard any pieces of uncooked dough in the centre.
Step 8 of 10
Meanwhile in small saucepan melt chocolate & cream till smooth and set aside.
Step 9 of 10
Use electric beaters to beat the creams and vanilla in a large bowl until firm peaks form. Fold in the fruit mince to create a swirled pattern. Spoon the cream mixture onto the ring bases. Top with remaining pastry halves.
Step 10 of 10
Place 1 ring of profiteroles on a serving plate. Top with the remaining ring. Top with chocolate sauce & curls to decorate. Dust with icing sugar.
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