Recipes

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.