Recipe Sharing Christmas profiterole tree
Ingredients
- 1kg Macphie Choutex
- 1650g cold water
- Macphie Mactop Extra®
- Macphie Sweet Snow®
- Macphie Rainbow Frosting Vanilla
- Red and green food colouring
- White chocolate star
- 100g unsalted butter
- 100g demerara sugar
- 100g plain flour
Method
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 8cm rounds.
Pipe the choux in rounds 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.
Build the filled choux into a Christmas tree shape and use Macphie Rainbow Frosting Vanilla to secure it.
Decorate with the coloured frostings and a white chocolate star at the top.
Dust with Macphie Sweet Snow® to finish.
