For the choux pastry
200ml Cold Water
50g The Pantry Caster Sugar
85g/3oz Cowbelle Unsalted Butter, plus extra for greasing
100g The Pantry Plain Flour
Pinch of Salt
For the cream filling
300ml Cowbelle Double Cream
For the chocolate sauce
100g White Chocolate
3 tbsp Cowbelle Double Cream
For the decoration
Dried Fruit or Chocolate Chips
Fizzy Cola Laces
Heat the water to a boil and then add the butter. When the butter has melted and the water is boiling add the flour, sugar and salt to the boiling water and beat until a dough forms. The dough is done when it comes cleanly away from the edges of the pan. Leave the dough to cool for 10 minutes.
Pre-heat the oven to 200°C/Fan 180°C/Gas mark 6.
Beat the eggs in a bowl and gradually add the egg a bit at a time to the dough mixture to form the choux pastry.
The mixture should be dropping consistency but not too runny.
Using a piping bag, pipe 8 choux buns about 2" wide and 8 buns about 1.5" wide then 8 about 1" wide.
Bake for 15 minutes and then remove the smallest choux buns from the oven and return the tray for 5 more minutes. Then remove the medium sized choux buns and return the tray for a final 5 minutes.
Leave the choux buns to cool while you whip the cream and make the chocolate sauce. To make the chocolate sauce melt the white chocolate in the microwave checking every 30 seconds until it has melted and then stir in the double cream.
To finish the snowmen towers pipe the whipped cream into the hollow centre of the profiteroles and then use the while chocolate sauce to top the profiteroles.
When the chocolate sauce has cooled stack the towers (biggest, then medium, then the smallest to make 8 snowmen) and finally decorate them with the dried fruits, nuts or chocolate.