Profiterole Tower

Preheat the oven to 200°C/ 200°C fan-forced. Line two large baking trays with baking paper.

Melt butter in a medium saucepan over medium heat. Add milk and 1/2 cup water and bring to a rapid simmer. Add flour, then stir constantly with a wooden spoon or until the dough forms a ball. Stir continuously for 3-4 minutes or until the dough pulls away from the side of the pan and a thin crust has formed at the bottom of the pan. Reduce temperature if it begins to brown.

Transfer mixture to an electric stand mixer fitted with a paddle attachment. Beat for 5 minutes on low or until mixture has cooled and steam has released. Increase speed to medium and add one egg at a time, beating well in-between additions, until mixture comes back together. Continue to beat for 3-5 minutes or until the mixture is thick and glossy.

Scrape mixture into a large piping bag fitted with a plain, 1cm-round nozzle. Dab a little paste under the four corners of the baking paper so it adheres to the tray. Pipe 50 small rounds, about 2cm in diameter, 5cm apart to allow room for spreading.

Wet your finger with water and gently pat down any peaks to smooth and shape into balls. Place both trays in the oven and bake for 20 minutes or until golden. Remove trays from the oven and reduce oven temperature to 180°C/ 160°C fan-forced. Using a skewer, pierce small holes at the bottom of each profiterole to allow steam to escape. Return to the oven and bake for a further 5 minutes or until dry and firm to touch. Allow to cool completely.

To make custard filling, whisk cream until stiff peaks form. Fold through custard and transfer mixture to a clean piping bag fitted with a 5mm plain nozzle. Pipe custard mixture into the base of each profiterole to fill.

Place chocolate melts into 3 separate bowls. Microwave each bowl on high for 1 minute, stirring halfway, until melted.

Divide profiteroles into 3 portions. Working with one portion at a time, dip the top half of each profiterole into the melted dark chocolate to coat, then sprinkle with decorations. Return to the tray and refrigerate for 5-10 minutes or until chocolate is just beginning to set. Repeat with the remaining 2 portions of profiteroles and melted chocolate.

Carefully stack profiteroles into a tower shape on a serving plate. Start with dark chocolate, followed by milk and then white chocolate for an ombre effect. Serve immediately or refrigerate until ready to serve.