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Christmas pink and gold profiterole puffs

Christmas pink and gold profiterole puffs

Yields 3 Servings
occasions
Dessert, Christmas
dairy ingredients
Butter, Cream
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Christmas pink and gold profiterole puffs

INGREDIENTS

Ingredients checklist for the pink icing

Ingredients checklist for the filling

DIRECTIONS

1
Heat the water and butter in a pan. Bring to a fast boil, remove from the heat immediately.
2
Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball.
3
Put back on the heat and stir for less than a minute until the mixture goes a slight velvet finish on the bottom of the pan.
4
Remove from the heat.
5
Beat one egg and set aside.
6
Add the remaking eggs one by one, beating constantly with a wooden spoon. The mixture must come back to the same texture each time before you add the next egg.
7
When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and glossy.
8
Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round nozzle and pipe to the desired size. Little ones are best.
9
Bake at 210c for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven.
10
Remove from the oven and allow to cool completely.

Ingredients checklist for the pink icing

11
Melt the chocolate on a very gently heat.
12
Whip the cream gently to a dropping consistency.
13
Add a tiny drop of red colouring and combine.

Ingredients checklist for the filling

14
Pierce the choir puffs with a knife. Pipe the whipped sweetened cream into the puffs. Stack the puffs onto a plate and drizzle the icing over. Splash with gold edible paint.

I love this recipe as it can be served anytime of year. Leave out the red colouring for a wedding cake and shake some silver edible glitter over instead.
Top tip!

Serve with fresh strawberries in the summer without the red colouring.

335 ml water

Ingredients Checklist

Ingredients checklist for the pink icing

Ingredients checklist for the filling

Instructions

1
Heat the water and butter in a pan. Bring to a fast boil, remove from the heat immediately.
2
Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball.
3
Put back on the heat and stir for less than a minute until the mixture goes a slight velvet finish on the bottom of the pan.
4
Remove from the heat.
5
Beat one egg and set aside.
6
Add the remaking eggs one by one, beating constantly with a wooden spoon. The mixture must come back to the same texture each time before you add the next egg.
7
When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and glossy.
8
Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round nozzle and pipe to the desired size. Little ones are best.
9
Bake at 210c for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven.
10
Remove from the oven and allow to cool completely.

Pink icing Instructions

1
Melt the chocolate on a very gently heat.
2
Whip the cream gently to a dropping consistency.
3
Add a tiny drop of red colouring and combine.

To assemble:

1
Pierce the choir puffs with a knife. Pipe the whipped sweetened cream into the puffs. Stack the puffs onto a plate and drizzle the icing over. Splash with gold edible paint.
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