Morrisons Salted Caramel Profiterole Gateau, 900g (Frozen)

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Although Christmas is still a good few months away, it seems many major UK supermarkets are already getting into the festive spirit. While I had enjoyed simple cream puffs before, I had never had chocolate profiteroles like these. This easy profiterole dessert had been inspired by an experience I had at a classic French bistro near Place des Victoires. It was a picturesque restaurant in the 1st arr. and looked exactly like what you’d envision a French bistro to look like. Some foods may lose some of their sparkle when frozen, so think about how you intend to use them. For example, soft cheeses such as brie or goats cheese which lose creaminess and become grainy, whilst harder cheeses will become crumbly and won't make for a star slice on the day. See our best food and drink guide for the inside scoop on this year’s best mince pies , champagne , sparkling wine , red wine , smoked salmon and much more

Piping Tips:Use a 1.3cm (½ inch) plain nozzleor Wilton 1A piping tip to pipe out the choux buns. At a pinch, fill a seal Once filled, the choux buns are decorated with a warm chocolate sauce, caramel or a dusting of powdered icing sugar. 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. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. 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.

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Baked a second time to dry out, the choux puffs are filled with either ice cream, whipped cream or pastry cream. No-Churn Vanilla Ice Cream: Use the ice cream base from my Praline Pecan Ice Cream, but omit the caramel and pecan pieces. This ice cream takes just minutes to make. In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted. 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. To make the chocolate sauce, put all the ingredients in a pan with a splash of cold water. Cook over a low heat until the sugar has dissolved, then simmer gently for 2 minutes.

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). Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. We don't have Asda's full list of products yet, but there are some enticing options on the menu so far. 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. If you’re celebrating with little ones this year, M&S has dressed up its famous Colin Caterpillar in a cosy (but edible!) Christmas jumper. Starters and sides

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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. Warm the heavy cream in a small bowl in the microwave for approximately 10 to 15 seconds, until steaming. Add in the chocolate and stir until it's melted and smooth. In this recipe, we use store-bought vanilla ice cream. However, if you prefer to make your own, you have two options:

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 Eggs - Use large eggs. I recommend 4 in the recipe but have an extra egg available. You may not need it or use it only a little, but you should always have it on hand. Complete Christmas dinner menu - follow our step-by-step guides for the tastiest homemade roast potatoes, roast parsnips, mince pies and more.After the storm that I had walked through that night to get to the restaurant, I felt like I deserved a sinfully good treat like profiteroles. Obviously, it was a fantastic choice as I haven’t been able to forget it. The chocolate sauce for profiteroles is simply made with melted chocolate and heavy cream, and it’s pure heaven. Heat 220ml water and the butter in a pan over a medium heat until the butter melts. Increase the heat and bring to a vigorous rolling boil. M&S has some specialist offerings this year for those looking for spectacle on the dining table, from a showstopping lamb crown to a passionfruit and white chocolate yule log, both new for this year. Traditional Vanilla Ice-Cream (Gelato): Use the ice cream from my Crème Brûlée Ice Cream recipe, omitting the caramel pieces. There is nothing quite like the taste of traditional ice cream!