Morrisons Salted Caramel Profiterole Gateau, 900g (Frozen)

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Lightly oil an 18cm loose-bottom deep cake tin and line the sides and base with baking parchment. Put the milk chocolate and 200g dark chocolate in a large heatproof bowl over a pan of barely simmering water and gently heat, stirring occasionally, until melted. Remove from the heat and cool slightly. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. We don't have Asda's full list of products yet, but there are some enticing options on the menu so far. Coffee Chocolate Profiteroles: Fill the choux buns with coffee-flavoured pastry cream and cover in a chocolate sauce. This is a popular flavour for éclairs in France. Whip the cream with the icing sugar until it just holds its shape, then fold in the vanilla bean paste or seeds. Fold in the cooled salted caramel, then chill for 10 minutes until cold and firm. Lightly whip again, then spoon into a piping bag fitted with a medium-size plain nozzle.

Sift the flour straight on to the square of parchment and add the sugar. Next, put 5 fl oz (150 ml) of cold water into a medium saucepan, together with the pieces of butter, then place the saucepan over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water. Then tip in the flour – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, although an electric hand whisk will save you lots of energy. Tiramisu Torte. Layers of creamy vanilla mousse, coffee and chocolate ganache, and sponge cake soaked in coffee and Marsala – all on a crunchy coffee and milk chocolate base. Hand-finished with a dusting of cocoa. Available 15 December.Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until it's melted and smooth. If you’re celebrating with little ones this year, M&S has dressed up its famous Colin Caterpillar in a cosy (but edible!) Christmas jumper. Starters and sides This easy profiteroles recipe is the epitome of French indulgence. The chocolate sauce for profiteroles alone will make you swoon at the sight of this dessert, and the creamy cool profiterole filling just clinches the deal. Classic Profiteroles Recipe

Once filled, the choux buns are decorated with a warm chocolate sauce, caramel or a dusting of powdered icing sugar. Asda Delicious Scallop and Mushroom Vol Au Vent with Spiced Rum and Brown Butter, 234g, price and availability TBC Smoked Salmon Éclairs. Mini choux pastry éclairs filled with smoked and poached salmon, crème fraîche, soft cheese, single cream and butter, with lemon juice and chives. Finished with a bronze lustre. Available from 29 November. In this recipe, we use store-bought vanilla ice cream. However, if you prefer to make your own, you have two options:

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Sainsbury’s is offering an array of luxurious options this year, including Patagonian scallop and lobster thermidor gratin - a new addition to the line-up. Sugar and salt - You can opt for granulated or caster sugar. The sugar adds a gentle sweetness, and the salt seasons the dough. Both add flavour, preventing the choux buns from tasting bland. No-Churn Vanilla Ice Cream: Use the ice cream base from my Praline Pecan Ice Cream, but omit the caramel and pecan pieces. This ice cream takes just minutes to make.

How to make your own pigs-in-blankets - what to use, how to store and the perfect finishing touches So, it’s our job at Asda to make all of those moments as magical as possible; from the first taste of Christmas and those cosy nights in dressing the tree, right through to the main event and the New Year’s Eve party. We really do believe we have something for everyone and every occasion this Christmas and we can’t wait for our customers to sample the range.”In a clean bowl, whisk the egg whites to soft peaks; set aside. In another bowl, whisk the cream to soft peaks. Stir the egg yolks into the cooled melted chocolate, then gradually fold in the cream, followed by the egg whites, until combined into a mousse.

The supermarket has more than doubled its range of Extra Special products this year, with 240 premium quality products across all categories in store. The chocolate sauce for profiteroles is simply made with melted chocolate and heavy cream, and it’s pure heaven. To make the chocolate sauce, melt the chocolate, together with 4 fl oz (120 ml) water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over them and serve immediately. Some believe that traditional profiteroles should be filled with sweetened whipped cream (crème chantilly) or pastry cream (crème pâtissiere), whilst others prefer vanilla ice cream. Vanilla ice cream and pastry cream are the most common fillings in France, whereas sweetened cream is used more commonly in the States.Wooden Spoon:Used to beat the flour into the butter mixture in the saucepan. Alternatively, use a rubber spatula.