Figgy puddings, gingerbread, trifle – these are a few of our favourite things. While some argue that roasts are the best part of Christmas, nothing spreads cheer like festive treats, and Nulaid Free Range Eggs guarantees baking bliss. Make guests merry this season with these moreish Festive Profiteroles filled with Biscoff Crème Pâtissière.

For a touch of festive glamour, sprinkle edible gold dust over the top and plate these sparkling, swoon-worthy pastries for all to taste.

---

A Fresh Egg is… Nulaid

Nulaid Free Range Eggs are the gift that keeps on giving! Chosen by home bakers and local chefs, these top-grade eggs are ideal for all your baking needs this festive season and beyond. The secret to baking tasty treats is using high-quality ingredients, and Nulaid Free Range Eggs have that farm-fresh factor, ensuring you yield the tastiest treats.

Whether making brunch or baking something festive like spiced bread, Christmas cupcakes or cranberry loaf, these eggs are exceptional in savoury and sweet treats. For the best results, use room-temperature eggs and store them on your kitchen counter.

Merry Baking!

Pull out all the stops this holiday and impress guests with these profiteroles that are decadent yet dainty. The choux pastry is filled with the most divine crème pâtissière – a combination of creamy custard made with Biscoff spread and Nulaid Free Range Eggs.

… these top-grade eggs are ideal for all your baking needs this festive season and beyond.

Dipped in melted white chocolate and topped with crumbled Biscoff biscuits, these treats will be a major hit with teatime guests. For a touch of festive glamour, sprinkle edible gold dust over the top and plate these sparkling, swoon-worthy pastries for all to taste.

---

Festive Profiteroles filled with Biscoff Crème Pâtissière

Add sparkle to your dessert table with these fabulous, festive and featherlight profiteroles.

Prep Time: 15 minutes | Cook Time: 25 minutes | Makes: 16 | Difficulty: moderate

Biscoff Crème Pâtissière

1 C (250 ml) full cream milk
3 Nulaid Free Range Egg yolks
50 g castor sugar
15 g cornflour
15 g flour
1 tsp (5 ml) vanilla extract
½ C (125 ml) Smooth Lotus Biscoff Spread

Profiteroles

½ C (125 ml) water
60 g butter
½ C (125 ml / 70 g) cake flour
Pinch of salt
2 large Nulaid Free Range Eggs

To Assemble

80 g white chocolate, chopped
3 Lotus Biscoff Biscuits, crumbled
Edible gold dust (optional)

Biscoff Crème Pâtissière

In a saucepan, heat the milk until it begins to simmer.

Meanwhile, whisk the egg yolks, sugar, cornflour, flour, and vanilla together in a mixing bowl until smooth.

Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously.

Pour the combined mixture back into the saucepan and place over low-medium heat, whisking continuously. Slowly bring it to a boil and allow it to thicken until smooth; avoid rushing this step, the custard needs to cook slowly to prevent curdling.

Strain the custard through a sieve or blend with a stick blender to remove any lumps.

Place the Biscoff spread in a heatproof bowl and microwave for a few seconds to soften (but not melt completely). Stir it into the custard until smooth.

Transfer the pastry cream to a bowl and cover the surface with plastic wrap, pressing it directly against the cream to prevent a skin from forming.

Allow the pastry cream to cool at room temperature, then refrigerate until ready to use. It can be covered and stored in the fridge for up to 4 days.

Profiteroles

Preheat the oven to 200 °C.

In a small, heavy-based saucepan, heat the water and butter together. Slowly bring to a boil, ensuring the butter fully melts before the water begins to boil.

Remove the pan from the heat, then add the flour and salt. Return the mixture to the heat and stir vigorously until it forms a ball and pulls away from the sides of the pan.

Take the saucepan off the heat and let the dough cool for about 5 minutes.

Add the eggs one at a time, beating well after each addition until the dough becomes smooth and firm.

Drop heaped teaspoons or pipe the dough onto a greased baking tray, allowing for space in between as the dough will expand.

Bake for 10 minutes, then reduce the temperature to 180 °C and bake for another 15 minutes. Once done, switch off the oven and leave the pastries inside to cool completely.

To Assemble

The profiteroles can be filled by either slicing open the pastry and filling the centres or by making a hole in the bottom and piping the filling in. If slicing, do so before dipping the tops in white chocolate.

Chop the white chocolate into small pieces to ensure even melting. Place it in a heatproof bowl and microwave in 10-second intervals, stirring between each until fully melted.

Dip each filled profiterole top into the melted white chocolate, sprinkle with cookie crumbs, and add edible gold glitter for a festive sparkle. Allow the chocolate to set fully before filling with the Biscoff crème pâtissière.

For more holiday baking inspiration, try these dessert recipes. 

nulaid.co.za | Facebook | Instagram