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Reindeer Profiteroles

Even your food can count as Christmas decorations this year!



  • 90g plain flour
  • 1½ tsp caster sugar
  • 75g unsalted butter, cut into cubes, plus extra for greasing
  • 3 large free-range eggs, beaten
  • Edible gold leaf to decorate
For the salted caramel filling:
  • 50g butter
  • 2 tbsp. golden syrup
  • 2 tbsp. soft light brown sugar
  • ½ tsp sea salt
  • 450ml double cream (not straight from the fridge)
  • 2 tbsp. icing sugar
  • 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways, seeds scraped
For the chocolate sauce:
  • 100g good-quality dark chocolate
  • 30g unsalted butter
  • 50g caster sugar
  • 1 tbsp. golden syrup

Method (click to mark as completed)


  1. Preheat your over to 200°C.
  2. On a sheet of baking paper, sift the flour, sugar and pinch of salt into a heap.
  3. In a pan, heat 220ml of cold water and butter over a medium heat until all of the butter has melted. Once melted, increase the heat and bring to a vigorous boil.
  4. Using the baking paper as a funnel, tip your flour mixture into the water and butter and beat the mixture quickly with a wooden spoon until a thick paste is formed.
  5. Add the eggs to the mixture one by one, until a smooth, glossy mixture is formed.
  6. Lightly grease a baking sheet and spoon small balls of the mixture on the baking sheet.
  7. Bake in the oven for approximately 15 minutes until risen and golden.
  8.  Once cooked, pierce the bottom of each ball with a knife to allow the steam to escape. Allow to cool.
  9. To make the filling, pour the golden syrup, soft brown sugar, butter and salt in a small pan and gently heat until the sugar has completely dissolved.
  10. Set aside to cool to room temperature.
  11. In a bowl, whip together the cream and icing sugar until it is firm and holds it's shape.
  12. Then fold in the vanilla paste and salted caramel and set aside to chill for 10 minutes
  13. Lightly whip the mixture again and spoon it into a piping bag.
  14. Insert the nozzle into the hold of the profiterole and gently fill with the caramel cream. Stack them on a plate and drizzle with caramel.

Completed steps (click to remove last step)