Sharing Christmas profiterole tree
Sharing Christmas profiterole tree — a Macphie recipe. Uses Macphie Choutex Choux Pastry Mix 12.5 kg, Macphie Sweet Snow Dusting Powder 12.5 kg and Ready-to-Use Frosting, Vanilla – 10 kg.
- mixing time (slow speed)
- 2 min
- mixing time (middle speed)
- 6-7 min
- baking temperature
- 200 °C
- baking time
- 30-40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Choutex Choux Pastry Mix 12.5 kg | 1 kg |
| Cold water | 1650 g |
| Macphie Mactop Extra® | |
| Macphie Sweet Snow Dusting Powder 12.5 kg | |
| Ready-to-Use Frosting, Vanilla – 10 kgMacphie Rainbow Frosting Vanilla | |
| Red and green food colouring | |
| White chocolate star | |
| Unsalted butter | 100 g |
| Demerara sugar | 100 g |
| Plain flour | 100 g |
Method
Place Macphie Choutex in a bowl fitted with a paddle, add the cold water and beat on slow speed for 2 minutes, scrape down. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.
To make the craquelin, mix the softened unsalted butter, demerara sugar and plain flour to form a paste. Then roll between parchment paper to the thickness of a 50p. Freeze then cut 8cm rounds.
Pipe the choux in rounds on a lined baking tray, then place the circles of craquelin on top.
Bake at 200°C for 30-40 minutes.
Once the choux has cooled, fill both choux from the bottom with whipped Macphie Mactop® Extra.
Build the filled choux into a Christmas tree shape and use Macphie Rainbow Frosting Vanilla to secure it.
Decorate with the coloured frostings and a white chocolate star at the top.
Dust with Macphie Sweet Snow® to finish.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.