- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Here's the perfect centrepiece for Christmas this year – and it's super easy with Coles ready-made profiteroles.
- Serves20, as a starter
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1/2 cup (110g) caster sugar
- 40 Coles Bakery Custard Filled Profiteroles*
- Sprinkles, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut a 50cm disc from a piece of thick cardboard. Cut the disc in half and shape into a cone with a 15cm base. Secure with tape. Place the cone on a serving platter.
Step 2
Place the caster sugar and 1/4 cup (60ml) water in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook, without stirring, for 5-7 mins or until golden.
Step 3
Carefully dip the bases of the profiteroles in the sugar mixture and attach to the cone. Dip 2 forks in the sugar mixture. Press the backs of the forks together for 30 secs, then quickly pull apart to make thin strands. Wrap strands around the profiteroles.
Step 4
Decorate the croquembouche with sprinkles to serve.
*Selected stores only
Recipe tip
COOK.STORE.SAVE.
Cook it right: Our croquembouche serves 20, but you can use as many profiteroles as you like to create a croquembouche size right for you.
Cheat’s croquembouche
- Serves20, as a starter
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1/2 cup (110g) caster sugar
- 40 Coles Bakery Custard Filled Profiteroles*
- Sprinkles, to serve
Description
Here's the perfect centrepiece for Christmas this year – and it's super easy with Coles ready-made profiteroles.
Method
Step 1
Cut a 50cm disc from a piece of thick cardboard. Cut the disc in half and shape into a cone with a 15cm base. Secure with tape. Place the cone on a serving platter.
Step 2
Place the caster sugar and 1/4 cup (60ml) water in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook, without stirring, for 5-7 mins or until golden.
Step 3
Carefully dip the bases of the profiteroles in the sugar mixture and attach to the cone. Dip 2 forks in the sugar mixture. Press the backs of the forks together for 30 secs, then quickly pull apart to make thin strands. Wrap strands around the profiteroles.
Step 4
Decorate the croquembouche with sprinkles to serve.
*Selected stores only