Festive Profiterole Tree

Serves 40 people

55mins Prep

35mins Cook

Move over Pavlova! These Profiteroles stuffed with fresh whipped cream, our tart Raspberry Preserve and drizzled with our Choc Lovers Chocolate Sauce will be your whānau's new favourite.

By Josie Wells, Your Ultimate Menu

Dessert Sauces,

Desserts,

Spreads,

Summer

Ingredients

Choux Pastry

1 cup Water
125 g Butter, cubed
1 & 1/2 Tbsp Caster sugar
1/2 tsp Salt
125 g Plain flour
4 Eggs (size 7)
1/2 tsp Vanilla essence

To Assemble

500 ml Cream
1 jar Barker's Raspberry Fruit Preserve
183 g Barker's Choc Lovers Chocolate Sauce
to decorate (optional) Freeze dried raspberries
to decorate (optional) Sprinkles
to decorate (optional) Gold leaf

Method

Choux Pastry

Preheat oven to 190ºC bake and line 2-3 large oven trays with baking paper.
Combine water, butter, sugar and salt in a heavy-based saucepan. Cook over medium heat, stirring occasionally. Meanwhile, sift flour into a bowl. When water starts to boil (butter should be melted by this point), remove from heat and add flour. Mix vigorously until well blended. Return to a low heat and continue to mix until the dough leaves the sides of the saucepan and forms a film or oil droplets on the bottom of the saucepan (about 2 minutes). Transfer to the bowl of a stand mixer or other large bowl and leave to cool for 10 minutes.
Whisk eggs together in a jug. Add vanilla essence to pantry dough, then add eggs a little at a time, beating well after each addition (use a stand mixer or hand-help electric mixer) until thoroughly incorporated. The resulting dough should have a glossy sheen and a pipeable consistency, and the mixture should hold its shape on a spoon.
Transfer the dough to a large piping bag fitted with a large open star tip. Pipe dough into 4cm blobs on one of the prepared trays. For more consistent results, we recommend piping and baking one tray at a time (mixture is okay left in the piping bag at room temperature). Use a damp finger to flatten any pointy ends. Back for 23-25 minutes, until pastry puffs up and is golden brown all over. Remove from oven and cut a small slice into the side of each profiterole to release the steam. Return to oven for 2 & 1/2 minutes to dry out slightly. Transfer to a wire rack in a draught-free place to cool completely.

To Assemble

Place cream in a large bowl and whip until soft peaks form. Transfer to a large piping bag (use a large round piping nozzle or no tip).
Cut profiteroles almost in half horizontally. Add a generous dollop of Barker's Raspberry Fruit Preserve inside, then full with cream & gently close.
Using a cake stand or plate as the base, layer the profiteroles up into a tree shape, gently securing with toothpicks as needed. Drizzle with Barker's Choc Lovers Chocolate Dessert Sauce and sprinkle with crushed freeze-dried raspberries, sprinkles or gold leaf, if desired. Serve any extra profiteroles with chocolate sauce for drizzling.

Tips

Pastry can be made and baked 1-2 days in advance. Store unfilled profiteroles in an airtight container at room temperature.
Profiteroles are best filled and tower assembled shortly before serving.