Sharing Christmas profiterole tree idea from Macphie



  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 8cm rounds.

  3. Pipe the choux in rounds 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.

  6. Build the filled choux into a Christmas tree shape and use Macphie Rainbow Frosting Vanilla to secure it.

  7. Decorate with the coloured frostings and a white chocolate star at the top.

  8. Dust with Macphie Sweet Snow® to finish.