How To Make Profiterole Snowman Towers

There’s something wonderfully theatrical about bringing a profiterole snowman tower to the Christmas table. It’s playful, impressive, and surprisingly achievable — crisp choux buns, silky fillings, and a snowy white chocolate coating stacked into a festive centrepiece. This version adds a few new twists, including orange‑vanilla cream, spiced chocolate details, and a subtle almond note that makes the whole tower feel richer and more indulgent.

Ingredients

For the choux buns

• 120g unsalted butter
• 250ml water
• 150g strong white flour
• 1 tbsp caster sugar
• Pinch of fine salt
• 4 large eggs
• 1 tsp almond extract

For the filling

• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla bean paste
• Zest of 1 orange
• 2 tbsp mascarpone for stability

For the snowman coating

• 350g white chocolate
• 1 tbsp coconut oil
• 2 tbsp desiccated coconut (optional snowy texture)

For decoration

• Dark chocolate, melted, for eyes and buttons
• Orange fondant or candied peel for noses
• Thin fondant strips for scarves
• Edible glitter for a frosty finish
• Cocktail sticks or food‑safe skewers for stacking
• A tall cake stand for presentation

Method

Start by making the choux. Add the butter, water, sugar and salt to a saucepan and heat until the butter melts and the mixture begins to bubble. Tip in the flour all at once and beat vigorously until the mixture forms a smooth ball that pulls away from the sides. Cook for a minute to dry it out slightly, then remove from the heat.

Transfer the dough to a bowl and beat in the almond extract. Allow it to cool for a few minutes before adding the eggs one at a time, mixing until glossy and pipeable. Spoon the mixture into a piping bag fitted with a round nozzle and pipe small mounds onto a lined baking tray. Bake until golden, crisp and hollow inside.

While the profiteroles cool, whip the cream with icing sugar, vanilla bean paste, orange zest and mascarpone. The mascarpone helps the filling hold its shape, especially once the tower is assembled. Spoon into a clean piping bag and fill each profiterole through a small hole in the base.

For the snowy coating, melt the white chocolate with the coconut oil in a heatproof melting bowl. The coconut oil gives a smoother, more even finish. Dip each profiterole into the chocolate, letting excess drip away, then place onto a tray. Sprinkle with desiccated coconut if you want a textured snow effect.

Once set, begin assembling your snowmen. Stack three profiteroles for each snowman, securing with cocktail sticks if needed. Use melted dark chocolate to dot on eyes, buttons and smiles. Add a tiny piece of orange fondant or candied peel for the nose, and wrap a thin fondant strip around the neck as a scarf. A dusting of edible glitter gives a frosty shimmer that looks magical under Christmas lights.

Arrange the snowmen on a tall cake stand and build a small tower by clustering them together. This creates height and drama — perfect for a festive dessert table alongside other treats in your Christmas Food and Christmas Cakes hubs.

Tips & Variations

• Add ½ tsp cinnamon to the choux dough for a subtle spiced note.
• Swap the orange zest for lemon if you prefer a sharper filling.
• Use milk chocolate instead of dark for softer‑looking snowman features.
• Create mini towers for individual servings — ideal for parties.
• Add crushed freeze‑dried raspberries to the white chocolate for a pink‑snow effect.

Storage

Profiterole snowmen are best eaten on the day they’re made, but you can store them in the fridge for 24 hours. If the chocolate softens, pop them back into the fridge uncovered for a few minutes to firm up again.