Bake Off winner Nadiya Hussain's delicate rose and pistachio choux stack is almost too pretty to eat. Go for a birthday cake with a twist and whip up this profiterole pile - delish!
- For the dough:
- 50g unsalted butter
- 65g plain flour
- 2 eggs, beaten in a jug
- For the filling:
- 300ml double cream
- 2tbsp icing sugar
- 1tsp vanilla extract
- For the decoration:
- 250g ready-to-roll white fondant
- 3tbsp rose water
- 100g pistachios, roughly chopped
Grease 2 baking trays with a little butter and set aside.
Put the butter, 150ml water and a pinch of salt into a pan. When the butter has melted, bring to the boil and remove from the heat. Quickly add the flour and beat until the dough comes together.
Slowly add the egg, beating continuously – the mix will be thick, smooth and shiny. Spoon into a piping bag fitted with a 1cm nozzle. Pipe 22-24 small buns onto the baking trays. Wet the ends of your finger and dab the points of the dough – this will stop the tips from burning.
Place in the oven for 10 mins, then reduce the temperature to 170C fan, gas 5, and bake for another 12 mins. Slide the buns onto a wire rack and make a small hole in the base of each one with a skewer to allow the air to release.
Meanwhile, whisk the cream, icing sugar and vanilla until it forms soft peaks. Spoon into a piping bag with a tip small enough to insert into the holes made in the bases. Fill each cooled choux bun with cream and set aside.
Grate the fondant into a pan with the rose water and 2tbsp water. Melt over a low heat until dissolved and smooth. Dip the top of each bun into the mixture, then sprinkle with pistachios. Stack the buns on a cake stand and serve.
Top tip for making Nadiya Hussain’s rose & pistachio choux stack
If you don't fancy the rose icing you could use melted chocolate instead.