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Christmas Pink and gold profiterole puffs

by Nikki Walsh

I love this recipe as it can be served anytime of year.  Leave out the red colouring for a wedding cake and shake some silver edible glitter over instead.

Top tip!

Serve with fresh strawberries in the summer without the red colouring.

Step by Step (tick the boxes as you go)
  • 1 Heat the water and butter in a pan. Bring to a fast boil, remove from the heat immediately.
  • 2 Add the saved flour straight away and beat very fast, until the mixture is smooth and resembles a ball.
  • 3 Put back on the heat and stir for less than a minute until the mixture goes a slight velvet finish on the bottom of the pan.
  • 4 Remove from the heat.
  • 5 Beat one egg and set aside.
  • 6 Add the remaking eggs one by one, beating constantly with a wooden spoon. The mixture must come back to the same texture each time before you add the next egg.
  • 7 When it no longer forms a ball, little by little add the beaten egg till the mixture is very smooth and glossy.
  • 8 Place a sheet of baking paper onto a baking sheet. Put the mixture into a piping bag with a round nozzle and pipe to the desired size. Little ones are best.
  • 9 Bake at 210c for about 25 minutes or until the pastries are golden brown all over. The time will depend on the heat of your oven
  • 10 Remove from the oven and allow to cool completely.
  • 11 For the pink icing melt the chocolate on a very gently heat.
  • 12 Whip the cream gently to a dropping consistency.
  • 13 Add a tiny drop of red colouring and combine.
  • 14 To assemble, pierce the choir puffs with a knife.
  • 15 Pipe the whipped sweetened cream into the puffs.
  • 16 Stack the puffs onto a plate and drizzle the icing over. Splash with gold edible paint.
Ingredients list
Choux pastry
  • 225g strong white flour
  • 335mls water
  • 165g butter diced
  • 6 eggs
Pink icing
  • 150g good quality white chocolate
  • 75g whipped cream
  • Tiny drop red food colouring
Filling
  • Whipped cream with a little castor sugar
  • Gold edible paint
You’ll need
  • Baking paper
  • Baking sheet
  • Piping bag
  • Non stick pan