125ml water
100g unsalted butter
125ml milk
150g flour
4 large eggs
20g (approx ¼ cup) Dutch-process cocoa powder
200g dark chocolate (I used 62% cocoa), chopped
200ml cream
200g mascarpone
3 tablespoons icing sugar
500g berries such as blueberries, strawberries, raspberries, blackberries
icing sugar to dust
freeze-dried raspberries, for dusting (optional)

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 dessert is a good one for a crowd, served with extra berries alongside.

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2.Heat the oven to 200°C.
3.Line a baking sheet with baking paper and trace an 18cm circle onto it.
4.Put the water, butter and milk in a saucepan and bring to a simmer.
5.Remove from the heat and add the flour and stir well to bring together.
6.Put back on the heat and keep stirring until it comes together in a ball.
7.Transfer to a stand mixer with a paddle attachment.
8.Add the eggs one at a time, mixing well between each addition.
9.After the final egg has been added the dough should be glossy and smooth.
10.Put into a piping bag with a wide tube or star nozzle.
11.Using the circle on the baking paper as an outline, pipe a ring of choux pastry.
12.Pipe a second ring inside the first, ensuring that they touch.
13.Then pipe a third layer on top of the two rounds.
14.If you prefer, you could instead put spoonfuls of dough around the edges of your marked circle, then smooth them together to make a ring. Alternatively, make individual puffs.
15.Put into the oven and cook for 25 minutes, then drop the heat to 180°C and cook for another 15-20 minutes until evenly golden.
16.Prick the choux with a skewer to allow steam to escape and leave to cool on a baking rack.
17.The ring can be stored in an airtight container for up to 3 days but will need to be crisped up before using (to do this reheat in the oven at 180°C for 10-15 minutes, then cool before using).
18.Carefully cut the choux ring horizontally with a serrated knife.
20.Pour 125ml boiling water over the cocoa and whisk until smooth. Set aside for 5 minutes.
21.Melt the chocolate over a pan of simmering water, or melt in the microwave in 20-second batches stirring until the chocolate is melted and smooth
22.Add the hot cocoa water to the chocolate and whisk well to combine.
23.Whisk the cream, mascarpone and icing sugar until it makes medium peaks that hold their shape.
24.Add the chocolate and fold gently through the cream.
25.Chill in the fridge for at least 2 hours (it can be made a day ahead but be aware it will thicken considerably).
27.Slice the berries if necessary
28. Spoon the chocolate and mascarpone cream into the bottom of the cut choux round and add half of the berries.
29.Add the top round and dust with icing sugar and freeze-dried raspberries, if using.
30.Serve with remaining berries alongside.

Recipes & food styling Ginny Grant / Photography Aaron McLean /  Styling Jo Bridgeford