Choux snowmen another way to use Macphie Choutex



  1. Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down.  Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  2. To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p. Freeze then cut half into 10cm rounds, and half into 6cm rounds.

  3. Pipe the choux in rounds , half medium sized, half small on a lined baking tray, then place the circles of craquelin on top.

  4. Bake at 200°C for 30-40 minutes.

  5. Once the choux has cooled, fill both choux from the bottom with whipped Macphie Mactop® Extra, then spray all over with the white lustre.

  6. Pipe a scarf on the larger choux then place the smaller choux on top for his head. Pipe eyes, nose and buttons using Macphie 5th Avenue® Dark Chocolate Icing.

  7. Use the chocolate matchsticks for arms.