Profiterole

How To Make It

1. In a large bowl, add the custard and gently fold through the whipped cream.
2. Place in a piping bag with a plain nozzle.
3. Make a small hole in the choux pastry cases and pipe in the pastry cream.
4. Dip into melted chocolate and carefully stack into a tower.
5. Add decorations.
6. Refrigerate to set, then serve.

Serves 8

Notes: for an ombre effect, use different coloured chocolate. You can substitute Pauls French Vanilla Double Thick Custard with any Pauls Premium Custard – we have limited edition flavours available at Christmas each year!