Speculoos profiterole wreath

Almost everyone is partial to a golden, caramelised speculoos biscuit. We’ve incorporated them into one of our most popular desserts, which is then topped with unctuous salted caramel. Ditch your regular shop-bought dessert for this stunning choux centrepiece – you won’t look back.

SERVES 6 PREP 40 mins plus cooling COOK 45 mins MORE EFFORT V

100g plain flour

85g unsalted butter

3 eggs, at room temperature

4-5 speculoos biscuits, crumbled gold sprinkles, to decorate (optional)

For the filling

400ml double cream 250g speculoos biscuit spread ½ tsp ground cinnamon

1 tsp mixed spice grating of nutmeg

For the caramel 130g granulated sugar 20g unsalted butter 6 tbsp double cream 1 tsp vanilla bean paste ¼ tsp ground cinnamon ¼ tsp mixed spice

1 Sieve the flour and 1/4 tsp salt into a bowl. Bring the butter and 225ml water to the boil in a saucepan, then simmer until the butter has melted. Tip in the seasoned flour, then quickly beat with a wooden spoon until everything comes together into a smooth, shiny dough that pulls away from the side of the pan. Tip the dough into a clean bowl, and spread it up the side with the spoon to help it quickly cool down a bit (you don’t want it to cool completely – it’s easier to incorporate the eggs while it’s still a bit warm). Heat the oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Set aside. 2 While the dough is still slightly warm, crack in the eggs one at a time, beating well with the wooden spoon between each addition until smooth. You may not need to use all the eggs – when ready, the dough should slowly fall off the spoon in a V-shape. If the mixture is too runny, you won’t be able to pipe it; if it’s too thick, it won’t puff up in the oven. Spoon the dough into a piping bag and snip off the end so it has a 1cm opening.

3 Holding the piping bag at a 90-degree angle to the baking tray, pipe walnut-sized balls of dough over the two sheets – you should get 18-20 in total. Dip your finger in a little water and gently pat down any peaks on top of the balls. Bake for 30-35 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.

4 To make the filling, beat the cream with the biscuit spread and spices in a large bowl using an electric whisk until softly whipped.

5 For the caramel, tip the sugar into a saucepan set over a medium heat, add 6 tbsp water and cook until the sugar has dissolved. Turn up the heat slightly and simmer, swirling the pan occasionally until golden (do not stir or the sugar will crystallise). Remove from the heat, add the butter and swirl the pan until the butter has melted and fully combined with the syrup. Quickly beat in the cream, vanilla bean paste, cinnamon, mixed spice and a pinch of sea salt. Leave to cool slightly.

6 Cut each cooled choux bun in half. Spoon the filling into a piping bag, snip off the end and pipe over the bun bases. Sandwich with the tops, then arrange in a roughly 27cm circle on a serving plate or board. Drizzle over the caramel, then scatter with the crumbled biscuits and gold sprinkles, if using. Best eaten straightaway. Will keep chilled for up to 24 hrs.

PER SERVING 1064 kcals • fat 86g • saturates 46g • carbs 64g • sugars 41g • fibre 1g • protein 8g • salt 0.7g