- 40-50 ready to use small profiteroles
- 100g Biscoff Spread
- 100g whipping cream (lower fat)
- 50-100g red fruit of choice (e.g., raspberries, blueberries)
- Icing sugar
- Biscoff Spread
Prepare in 4 steps
Add the Biscoff Spread and the whipping cream into a bowl. Use an electric hand mixer to whisk until thick and fluffy.
Transfer into a piping bag with a small nozzle attached. Fill the profiteroles with the Biscoff mixture by poking a small hole in the bottom.
Place the filled profiteroles on a serving tray in a circle to create a wreath (optional, dip them in caramel to stick them together).
Carefully add the red fruit of choice around and between the profiteroles. Finish with icing sugar and a melted Biscoff Spread drizzle. Place in the fridge until needed.