The supermarket has more than doubled its range of Extra Special products this year, with 240 premium quality products across all categories in store. We don't have Asda's full list of products yet, but there are some enticing options on the menu so far. Throwing a picnic or party? Create the perfect spread with our incredible mini dessert selection – including frozen cakes, eclairs, doughnuts, custard slices and luxury desserts such as macaroons. Don’t forget the tower of profiteroles for a stunning centrepiece to any table. Discover which supermarket was rated the best place to buy your turkey, party food and more, by over 9,000 customers, in our guide to the best place to buy your Christmas food To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off.

Best English wines - the top-rated sparkling and white wines from our independent expert taste testTo make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. 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. 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.

Chocolate Sponge And Caramel Cream Mousse On A Shortcrust Pastry Base, Topped With Cream-Filled Profiteroles And Decorated With Chocolate Sauce And Caramel Flavoured Curls. To freeze: FreezeuUnfilled choux pastry shells in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and re-crisp in a hot oven for 5 minutes. Equipment you’ll need The cake is then filled with layers of fresh orange curd, chocolate sponge, blood orange caramel, and chocolate mousse. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste. At this stage, hold the greased baking sheet under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.Pork & ‘Nduja Bites. Spicy pork, 'nduja sausage and a sprinkle of red pepper flakes. Available from 29 November. 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 Water - Milk and water can be used equally when making choux pastry. I've used only water, though, as the result is a crispier bun which works well alongside the ice cream filling. Without the milk, the buns take a little longer to turn golden brown in the oven.

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! In a clean bowl, whisk the egg whites to soft peaks; set aside. In another bowl, whisk the cream to soft peaks. Stir the egg yolks into the cooled melted chocolate, then gradually fold in the cream, followed by the egg whites, until combined into a mousse.This easy profiteroles recipe is the epitome of French indulgence. The chocolate sauce for profiteroles alone will make you swoon at the sight of this dessert, and the creamy cool profiterole filling just clinches the deal. Classic Profiteroles Recipe Flour - Plain flour (all-purpose) flour is best. Make sure to sift it before, as this helps produce a lump-free choux dough. Baileys vs supermarket Irish cream liqueur taste test - discover which cheap rival impressed our tasting panel 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. Sainsbury’s is offering an array of luxurious options this year, including Patagonian scallop and lobster thermidor gratin - a new addition to the line-up.