Santa's tache



  • Add all liquids in to a bowl fitted with a beater, then add the powders.
  • Mix on slow speed for 1 min. Scrape down.
  • Mix on fast speed for 3 mins. Scrape down.
  • Mix on slow speed for 1 min.
  • Place into piping bag or depositor and rest for 10 mins.
  • Deposit the choux using a fluted nozzle at 40g into moustache shapes. Spray with Spraylix.
  • Bake at 200°C for 25 mins damper closed with 1l steam, then a further 30 mins at 170°C damper closed.



1. Choux

2. Cremfil Classic Vanilla

3. Vivafil Raspberry

4. Belcolade W.

5. Desicated Coconut


Fill each half of the choux with Cremfil Classic Vanilla then inject with Vivafil Raspberry. Coat the top of the choux in melted Belcolade W. then coat in desiccated coconut.