Dazzling desserts

Make your festive feast unforgettable with these show-stopping sweet treats

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Profiterole tower

SERVES 4-6

Ingredients

50g butter, cut into cubes

2 tbsp caster sugar

75g plain flour, sifted

A pinch of fine sea salt

2 eggs lightly beaten

300ml double cream

A few drops vanilla extract

Edible gold dust (optional)

For the sauce

50g cocoa powder

175g caster sugar

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Add the butter and 3 teaspoons of the caster sugar to a saucepan with 150ml water.

2. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, then add the flour and salt all at once and beat with a wooden spoon until the dough comes away from the sides of the pan.

3. Leave to cool for a few minutes, then beat in the eggs until you have a stiff, glossy mixture. Wet two baking trays with cold water, shaking off any excess so they are slightly damp (this helps the pastry to rise).