Profiterole bunnies

1. Preheat oven to 200°C/ 180°C fan forced. Grease and line a baking tray with baking paper.
2. In a medium saucepan melt butter with 1 cup (250mL) water over low heat. 
3. Add flour, stir until mixture is smooth and comes away from edges. 
4. Remove from heat, place flour mixture in a food processor, with motor running; add eggs one at a time until incorporated.
5. Place mixture into piping bag fitted with a round nozzle. Pipe walnut sized balls onto tray. 
6. Bake for 20 minutes or until lightly browned. Leave to cool in oven; remove and slice in half.
7. Using an electric mixer, beat cream until soft peaks form; fold through cooled melted NESTLÉ White Melts, refrigerate until required.
8. Place melted NESTLÉ Dark Melts in a piping bag fitted with a small round nozzle, using picture as a guide pipe bunny’s faces on the top of the profiteroles, leave until set. 
9. Meanwhile, using scissors cut marshmallows in half, dip the sticky side into pink sprinkles, dip marshmallow ears into extra NESTLÉ White Melts and stick onto profiterole tops. Leave until set.
10. Using a piping fitted with a large star nozzle, fill with cream mixture, pipe into profiterole bases; top with tops decorated with marshmallow ears, and carefully place chocolate whiskers. Serve.

Tips:

• Need to stop halfway through? No worries, these can be frozen before you add the cream for up to a day without losing their texture!

FAQs:

• How do you keep profiteroles from getting soggy?
  • Use a knife to pierce the base of each profiterole. This releases steam after baking and stops them going soggy.
• Why did my profiteroles collapse?
  • If the puffs collapse it likely means there was too much moisture in them. Be sure to dry your dough and cook for the recommended time.