Loaded Crunchie Profiteroles with Philadelphia® & Cadbury®

Ensure the Philadelphia cream cheese is cold but has softened slightly. Place the Philadelphia cream cheese into the bowl of a planetary mixer fitted with a paddle attachment. Add the icing sugar and vanilla paste.

Mix on a low speed until the icing sugar is incorporated. Increase to a medium speed and mix until smooth and fluffy.

Chop the Cadbury milk chocolate blocks into small, precise pieces and place them into a clean, dry, heatproof bowl.

Heat the double cream in a heavy-bottomed pan until it reaches just below boiling point (scalding zone, approximately 90-95 °C). Do not allow it to boil over.

Pour the hot cream directly over the chopped chocolate. Leave the assembly undisturbed for exactly 2 minutes to allow the chocolate to melt.

Stir gently until smooth and glossy. Cover the surface with cling film and chill for at least 6 hours, preferably overnight. Whisk if a lighter consistency is required.

Fit a piping bag preferably with a narrow round injector tip and fill with your chilled Philadelphia Chantilly. Pierce the base of each choux shell and pipe in the Philadelphia Chantilly until full.

Dip the top third of each filled profiterole into warm, smooth Cadbury chocolate ganache.

Before the ganache sets, sprinkle with the crushed Crunchie and OREO crumb.

Arrange on serving plates or store in the refrigerator until ready to serve.