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Profiterole Tower
Difficulty
Time
60 mins
Servings
8
Ingredients 
- 900 g Pauls Double Thick French Vanilla Custard
- 2 cups whipped cream
- 200 x 100g packets unfilled profiterole cases
- 400 g melted chocolate, for dipping
- Edible Christmas decorations
How to Make it
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1. In a large bowl, add the custard and gently fold through the whipped cream.
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2. Place in a piping bag with a plain nozzle.
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3. Make a small hole in the choux pastry cases and pipe in the pastry cream.
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4. Dip into melted chocolate and carefully stack into a tower.
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5. Add decorations.
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6. Refrigerate to set, then serve.