Morrisons Salted Caramel Profiterole Gateau, 900g (Frozen)

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In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted. Butter - I prefer unsalted butter as you can control the amount of salt added. If you use salted butter, omit the extra salt in the recipe. You can also use brown butter too for an additional nuttier flavour. Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).

How to make your own pigs-in-blankets - what to use, how to store and the perfect finishing touches 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.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.

Baileys vs supermarket Irish cream liqueur taste test - discover which cheap rival impressed our tasting panel Chocolate - 70% dark chocolate is the perfect choice to make the chocolate sauce with. Rich and decadent without being overly bitter. A touch of golden syrup adds sweetness to the sauce. You can use honey as an alternative. If you're not a turkey lover, then Lidl has you covered this year with individual beef wellingtons - or vegan nut roasts for those wanting something meat-free. To make the filling, put the butter, golden syrup, soft brown sugar and salt into a small pan and gently heat until the sugar has dissolved. Set aside to cool to room temperature. 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.

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Iceland is offering some tantalising options this year. It's got some decadent smoked salmon or marinated prawn starters, and a slow-cooked beef shin for those looking for a turkey alternative. Vegans and flexitarians can try the 'no meat' turkey roast, made of pea protein. Starters and sides

The chocolate sauce for profiteroles is simply made with melted chocolate and heavy cream, and it’s pure heaven. Discover which supermarket was rated the best place to buy your turkey, party food and more, by over 9,000 customers, in our guide to the best place to buy your Christmas food

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It wasn't until famed chef Antoine Carème evolved and perfected the recipe and created a tower of caramel-dipped profiteroles called croquembouche that they became popular. 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.

Deluxe Free-Range Bronze Broadland Large Whole Bird, price tbc, 6-7kg. Slow growing British Broadland free range bronze turkey, reared outdoors in the heart of East Anglia. Availability TBC. Salted Caramel Cream Profiteroles: Swirl cooled homemade Salted Caramel Sauce through whipped cream to fill your choux buns. Drizzle extra sauce over the top and sprinkle with a little flaked sea salt. To store:Store unfilled choux pastry shells in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 5 days. Re-crisp the shells in a hot oven for 5 minutes.Known as one of France's most cherished desserts, choux pastry actually originated in Italy. However, when Catherine Medici came to France to marry Henry II, she also brought over choux pastry.