Chocolate & Mascarpone Cream-Stuffed Choux Wreath With Berries - Cuisine Magazine - From New Zealand
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 dess
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
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)
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