Profiteroles Recipe and Christmas Profiteroles Wreath
This Christmas Profiterole Wreath is an impressive holiday dessert that's surprisingly simple to make. Light, airy cream puffs are baked from scratch using basic choux pastry, then filled with homemade whipped cream and dipped in chocolate. The puffs are arranged into a festive wreath and decorated with fresh cranberries and rosemary sprigs for a stunning centerpiece that serves 10 to 15 guests. While the presentation looks elegant and time-consuming, the recipe comes together in about two hours with mostly hands-off baking and cooling time. The key is using a mixer to incorporate plenty of air into the dough, which helps the puffs rise beautifully in the oven. You can even make the unfilled puffs ahead and freeze them, then assemble the wreath on the day of your gathering for maximum freshness and minimal stress.
Equipment
Ingredients
For the Choux Paste:
- ¼ cup butter
- 2/3 cup water
- ½ cup + 2 tablespoons all-purpose flour sifted
- Pinch of salt
- 2 eggs at room temperature and beaten
For the Homemade Whipped Cream:
- 2 cups whipping cream chilled
- ½ cup white sugar
- 2 teaspoons vanilla extract
To Decorate:
- 4 oz semi-sweet chocolate
- Cranberries
- Rosemary sprigs
Instructions
Make the Choux Paste:
- In a medium saucepan, melt the butter with the water and bring to a boil.
- Turn off the heat, add the flour and salt, and stir until a smooth paste forms a ball that separates cleanly from the sides of the pot. Spread it flat and let cool for 10–15 minutes.
- Beat the eggs and gradually add them to the mixture using a hand mixer, mixing until fully incorporated. The result should be a glossy batter with a piping consistency. Let it cool slightly.
- Prepare 2 baking sheets lined with parchment paper. Preheat the oven to 425°F/218℃.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 15 puffs on each tray (30 total), keeping them as round as possible. Optionally, use the back of a wet spoon to flatten the tops slightly.
- Lower the heat to 400 °F/204℃ and bake for 20–25 minutes, or until the puffs have risen and are golden brown.
- Remove from the oven and make a small slit on the bottom or side of each puff to release steam. Return to the oven for 2–3 minutes, then let cool completely.
Prepare the Filling:
- In the bowl of a stand mixer fitted with a whisk attachment, beat the whipping cream, sugar, and vanilla until stiff peaks form. It helps to chill the bowl and whisk before adding the ingredients.
- Transfer to a piping bag with a star tip and fill each puff through the slit. Avoid overfilling to prevent bursting.
- Melt the chocolate in the microwave and dip the top of each puff. Don’t worry about perfection—we’ll use additional whipped cream for decoration.
Assemble the Wreath:
- On your serving tray, arrange the profiteroles in a large circle with a smaller circle inside.
- Use a piping bag fitted with a star tip to pipe whipped cream between the puffs.
- Place more puffs on top, filling in gaps with additional whipped cream.
- Decorate with cranberries and rosemary sprigs.
Notes
- For best results, serve the wreath immediately or within a day, keeping it refrigerated to avoid the whipped cream from melting or collapsing. Alternatively, you can assemble just before serving to keep the puffs crisp and the whipped cream firm.
Nutrition
Serving: 2profiterolesCalories: 3443kcalCarbohydrates: 222gProtein: 38gFat: 271gSaturated Fat: 166gPolyunsaturated Fat: 13gMonounsaturated Fat: 72gTrans Fat: 2gCholesterol: 994mgSodium: 641mgPotassium: 1311mgFiber: 11gSugar: 157gVitamin A: 8949IUVitamin C: 3mgCalcium: 463mgIron: 12mg
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