Profiterole Christmas tree

Ingredients

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.
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.
Pipe the choux in rounds , half medium sized, half small on a lined baking tray, then place the circles of craquelin on top.
Bake at 200°C for 30-40 minutes.
Once the choux has cooled, fill both choux from the bottom with whipped Macphie Mactop® Extra.
Colour the Macphie Vanilla Frosting with the green food colouring. With a star nozzle, use the green frosting to pipe a large cone the larger choux then place the smaller choux on top.
Pipe a small rosette on the top and garnish with decorations and a sprinkling of Macphie Sweet Snow®.