Profiterole Tower (Christmas Show Stopper!)

Method

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.

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!