Ingredients
- 12 x 5cm profiteroles
- 2 x 200g tubs crème fraiche at room temperature
- 1-2 tablespoons milk
- 5 tablespoons Blackwood Lane natural healthy Fruit mince
- ½ x 200g block Plaistowe dark cooking chocolate
- 2 punnets medium strawberries, rinsed
- ½ honeydew melon
- ½ x100g packet hazelnuts, roasted, skin removed and chopped or
- 2-3 tablespoons ground hazelnut meal
Serves 6 – 12
Preparation
Step 1
Cut the profiteroles in half and set aside. Mix the crème fraiche and milk together in a bowl until smooth. Gently stir through fruit mince. Generously fill the each profiterole bases and return tops.
Step 2
Place the filled profiteroles in a circular configuration around the edge of a 28-30cm wide flat plate so they are touching each other. Place the chocolate in a zip lock bag and microwave on Medium High (70-80%) for 1 minute or until melted. Snip the end of the bag and drizzle over the profiteroles. Scatter over choice of hazelnuts. Refrigerate for 5 minutes or until the chocolate is set.
Step 3
Cut strawberries in half. Remove the seeds from the melon half. Either dice or scoop into balls using a melon baller. Combine the fruits and fill the centre of the wreath just before serving.