preheat oven to 200°c/180ºc fan forced. grease and line a baking tray.
in a medium saucepan over low heat, melt butter with water. add flour, stir with wooden spoon until mixture is smooth and comes away from edges. remove from heat; place in a food processor, process until smooth; add eggs one at a time until incorporated.
place mixture into a piping bag with a round nozzle. pipe 1 tablespoon sized balls onto tray; bake for 30 minutes. turn off oven, leave tray in for 20 minutes or until oven has cooled.
meanwhile, whip cream and sugar until thickened; fold through NESTLÉ peppermint crisp, set aside. make a small hole at the bottom of each profiterole; fill with peppermint cream. coat profiteroles with plaistowe premium milk chocolate; place profiteroles on a serving plate to form a wreath; sprinkle with extra NESTLÉ peppermint crisps and candy canes.
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