Barkers Deliciously Festive Profiterole Tree

Prep Time: 55mins
Cook Time: 35mins
Serves: 40 people

Ingredients:

Choux Pastry:
• 1 cup Water
• 125g Butter, cubed
• 1 & 1/2 Tbsp Caster sugar
• 1/2 tsp Salt
• 125g Plain flour
• 5 Woodland Free Range Eggs (size 5)
• 1/2 tsp Vanilla essence

To Assemble:
• 500ml Cream
• 1 jar Barker's Raspberry Fruit Preserve
• 183g Barker's Choc Lovers Chocolate Sauce
• to decorate Fresh As Whole Raspberries
• to decorate (optional) Sprinkles
• to decorate (optional) Gold leaf

Method:
Choux Pastry:
1. Preheat oven to 190ºC bake and line 2-3 large oven trays with baking paper.
2. 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.
3. 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.
4. 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:
1. 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).
2. Cut profiteroles almost in half horizontally. Add a generous dollop of Barker's Raspberry Fruit Preserve inside, then full with cream & gently close.
3. 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:
1. Pastry can be made and baked 1-2 days in advance. Store unfilled profiteroles in an airtight container at room temperature.
2. Profiteroles are best filled and tower assembled shortly before serving.

Allergens:
1. This recipe contains gluten, egg, milk and milk products.

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