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Digital Subscriptions > Delicious Magazine > Dec-17 > Profiteroles

Profiteroles

We’ve revitalised this 1970s classic thrice over with a savoury sharing wreath, a twist on ice cream sandwiches and our cover star: white chocolate-drizzled profiteroles filled with orange cream (probably the best pudding of Christmas)

ALWAYS A WINNER

COVER RECIPE

White chocolate, orange and ginger profiteroles

MAKES 36. HANDS-ON TIME 40 MIN, OVEN TIME 23 MIN

MAKE AHEAD

Make the choux buns up to 24 hours ahead and store in an airtight container. If they’re a little soft the next day, warm in a low oven until crisp again.

FOOD TEAM’S TIPS

Choux pastry is ready for piping when it drops easily from the end of a wooden spoon (called dropping consistency). Add the egg (and milk, if needed) bit by bit, beating between additions until dropping consistency is reached.

To get the look on our cover, decorate after stacking with extra melted truffles topped with edible gold lustre and extra grated ginger and orange zest.

FOR THE CHOUX PASTRY BUNS

• 100g unsalted butter

• 150g plain flour

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About Delicious Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

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