Carnival Sprinkles 114g

£2.79 - £16.74

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For the choux pastry

• 100g plain flour
  
• 50g butter, chopped into small cubes
  
• 4 tbsp milk
  
• 4 tbsp water
  
• 1 tsp caster sugar
  
• A pinch salt
  
• 3 large eggs, lightly beaten

For the filling & topping

• 200g fresh raspberries
• 3 tbsp icing sugar
• 200ml double cream
• 150g white chocolate
• Cake Angels Flower Power - Pastel Hydrangea Handmade Royal Icing Decorations
• Cake Angels Carnival Sprinkles

Heat the oven to 180°C (160°C fan oven) and line a large baking sheet with baking parchment.

To make the profiteroles:

1. Sift the flour onto a sheet of baking parchment.
2. Put the butter, milk, water, sugar & salt into a pan and heat gently until the butter has melted.
3. Increase the heat and bring the liquid to the boil. When bubbling, remove from the heat and tip the flour in, all at once. Quickly beat with a wooden spoon until the mixture forms a dough.
4. Cool for 3 mins.
5. Gradually add the beaten egg to the dough, beating well after each addition.
6. Pipe or spoon about 24 balls of dough onto the prepared baking tray, ensuring there is space between each for rising.
7. Bake for 20-25 minutes.
8. Remove from the oven and poke a hole in the bottom of each profiterole then return to the oven for another 5 minutes.
9. Cool on a wire rack.

To make the filling:

1. Tip the raspberries and icing sugar into a food processor and blitz until smooth. Press through a sieve to remove the seeds.
2. Whip the cream and fold in 4 tbsp of raspberry sauce.
3. Put the filling into the profiteroles by either cutting them in half and spooning it in or piping it into the holes previously made.

​To decorate:

1. Melt the chocolate then carefully spoon over each filled profiterole.
2. Carefully place the profiteroles into a stack and before the chocolate sets, sprinkle generously with Cake Angels Carnival Sprinkles and place on the Flower Power - Pastel Hydrangea Handmade Royal Icing Decorations.

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