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
RECIPES ELLA TARN PHOTOGRAPHS LAURA EDWARDS FOOD STYLING LOTTIE COVELL STYLING LUIS PERAL
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
• 1 tsp caster sugar
• ½ tsp salt
• 4 large free-range eggs (at room temperature), lightly beaten, plus 1 extra to glaze
• 2-3 tbsp milk (if needed)
FOR THE FILLING
• 450ml double cream
• Thumb-size piece fresh ginger, finely grated (see tips)
• Finely grated zest 1 orange (see tips)
• 3 tbsp icing sugar
FOR THE TOPPING
• 200g Lindt Lindor White Chocolate Truffles, chopped (see tips)
• 50g crystallised ginger, finely chopped
YOU’LL ALSO NEED…
• 2 piping bags, 1 fitted with a 1cm nozzle, the other with a small nozzle (about 5mm)