GIFTS & BAKING

FROZEN NEAPOLITAN PROFITEROLE WREATH

MAKES 22 PROFITEROLES

You will need a piping bag fitted with a 1.2cm nozzle for this recipe.

100ml milk
1 cup (220g) caster sugar, plus 1 tbs extra
200g unsalted butter, softened, chopped
2⅓ cups (350g) plain flour, sifted
7 extra-large eggs, at room temperature
1L chocolate ice cream
1L strawberry ice cream
1L vanilla ice cream
Freeze-dried raspberries, to serve

Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Place milk, extra sugar, butter, 150ml water and 1 tsp salt flakes in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes until butter melts. Bring to the boil. Add flour, whisking to combine. Once a dough forms, beat with a wooden spoon for 5 minutes or until dough comes away from side of pan.

Transfer mixture to a stand mixer fitted with the paddle attachment. Beat for 1 minute, increase to medium-high and add eggs, 1 at a time, ensuring each egg is fully incorporated before adding the next, until mixture is smooth and glossy.

Transfer mixture to a piping bag fitted with a 1.2cm plain nozzle. Pipe twenty-two 6cm balls onto prepared trays, leaving 5cm between balls. Bake for 20 minutes or until golden. Reduce oven to 140°C. Cook for a further 20 minutes or until golden and dry. Set aside to cool completely.

Slice profiteroles in half horizontally. Fill one-third of the profiteroles with chocolate ice cream, one-third with strawberry and one-third with vanilla. Arrange in a wreath shape on a serving platter. Freeze for 1 hour or until ice cream is firm.

Meanwhile, place sugar in a small saucepan over medium heat. Cook, swirling pan regularly, for 6-8 minutes until a dark golden