Morrisons Salted Caramel Profiterole Gateau, 900g (Frozen)

Product Information

Best English wines - the top-rated sparkling and white wines from our independent expert taste test

M&S has some specialist offerings this year for those looking for spectacle on the dining table, from a showstopping lamb crown to a passionfruit and white chocolate yule log, both new for this year. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. Some believe that traditional profiteroles should be filled with sweetened whipped cream (crème chantilly) or pastry cream (crème pâtissiere), whilst others prefer vanilla ice cream. Vanilla ice cream and pastry cream are the most common fillings in France, whereas sweetened cream is used more commonly in the States.

More food for thought...

Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise.

While you may have seen choux pastry profiteroles in recipes like a profiteroles tower or profiteroles cake, this classic profiteroles recipe is distinguished by its indulgent profiterole filling of ice cream and topping, warm chocolate sauce. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. In a clean bowl, whisk the egg whites to soft peaks; set aside. In another bowl, whisk the cream to soft peaks. Stir the egg yolks into the cooled melted chocolate, then gradually fold in the cream, followed by the egg whites, until combined into a mousse.

Lost my password

To store:Store unfilled choux pastry shells in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 5 days. Re-crisp the shells in a hot oven for 5 minutes. Some foods may lose some of their sparkle when frozen, so think about how you intend to use them. For example, soft cheeses such as brie or goats cheese which lose creaminess and become grainy, whilst harder cheeses will become crumbly and won't make for a star slice on the day. Coffee Chocolate Profiteroles: Fill the choux buns with coffee-flavoured pastry cream and cover in a chocolate sauce. This is a popular flavour for éclairs in France. If you’re celebrating with little ones this year, M&S has dressed up its famous Colin Caterpillar in a cosy (but edible!) Christmas jumper. Starters and sides To freeze: FreezeuUnfilled choux pastry shells in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and re-crisp in a hot oven for 5 minutes. Equipment you’ll need

Piping bag:You can choose to use a reusable or a disposable piping bag. My preference is a 16Inch piping bag (even though I did use a much smaller one for the photos as my piping bags are a bright blue and wouldn't have looked great in the images!!) Pork & ‘Nduja Bites. Spicy pork, 'nduja sausage and a sprinkle of red pepper flakes. Available from 29 November. Aldi's wide range of festive mains offers something for everyone this year. It's one of the few supermarkets that has a vegetarian main - its root vegetable and camembert nut roasts. If you’re a shellfish lover and you enjoy putting in a little extra effort into your Christmas feast, its lobster and prawn rolls kit allows you to have a go at making your own. Starters and sides Once filled, the choux buns are decorated with a warm chocolate sauce, caramel or a dusting of powdered icing sugar.

Rate & review

Specially Selected Roly Poly Turkey, price tbc, 4-6kg, serves 6-10. Frozen British basted turkey breast crown. Available from 11 November. Raspberry Chocolate Ice Cream Profiteroles: Scoop Raspberry Chocolate Ice Cream into each bun and top with a Chocolate Sauce and a fresh raspberry. These are super cute and delicious too. Salted Caramel Cream Profiteroles: Swirl cooled homemade Salted Caramel Sauce through whipped cream to fill your choux buns. Drizzle extra sauce over the top and sprinkle with a little flaked sea salt. Chocolate Sponge And Caramel Cream Mousse On A Shortcrust Pastry Base, Topped With Cream-Filled Profiteroles And Decorated With Chocolate Sauce And Caramel Flavoured Curls.