Creative Christmas baking to keep the children entertained

Cooking with the children at Christmas is a fun filled family activity.

Bake up a storm in the kitchen over the festive holidays, keep them entertained, and then reap the rewards for dessert, it’s a win win!

This Profiterole Snowman Towers recipe is certain to keep all the family entertained as well as being delicious!

Serves - 8 people

Preparation time - 15 minutes

Cooking time - 30 minutes


For the choux pastry

200ml Cold Water

50g The Pantry Caster Sugar

85g Kilkeely Irish Unsalted Butter, plus extra for greasing

100g The Pantry Plain Flour

Pinch of Stonemill Salt

3x Medium Healy’s Farm Eggs

For the cream filling

300ml Clonbawn Double Cream

For the chocolate sauce

100g Choceur White Chocolate

3 tbsp Clonbawn Double Cream

For the decoration

The Pantry Baking Almonds- Flaked

The Pantry Chocolate Chips or The Foodie Market Dried Fruit

Dominion Fizzy Cola Laces


Bring water to boil and then add butter. When the butter has melted and the water is boiling add the flour, sugar and salt and beat until a dough forms. The dough is done when it comes cleanly away from the edges of the pan. Leave the dough to cool for 10 minutes.

Pre-heat the oven to 200°C.

Beat the eggs in a bowl and gradually add a bit at a time to the dough mixture to form choux pastry. The mixture should be dropping consistency but not too runny.

Using a piping bag, pipe 8 choux buns about 2" wide and 8 buns about 1.5" wide then 8 about 1" wide.

Bake for 15 minutes and then remove the smallest choux buns from the oven and return the tray for 5 more minutes. Then remove the medium sized choux buns and return the tray for a final 5 minutes.

Leave the choux buns to cool while you whip the cream and make the chocolate sauce. To make the chocolate sauce melt the white chocolate in the microwave checking every 30 seconds until it has melted and then stir in the double cream.

To finish the snowmen towers pipe the whipped cream into the hollow centre of the profiteroles and then use the white chocolate sauce to top the profiteroles.

When the chocolate sauce has cooled stack the towers (biggest, then medium, then the smallest to make 8 snowmen ) and finally decorate them with the dried fruits, nuts or chocolate.


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