An indispensable gift when parties come together

• 14 July 2026
• Events
• By Esma Demirhan

The question we are asked most often before an event is how much to order, and the honest answer is that people almost always order too little of the things you eat with your fingers and too much of the thing you need a plate for. A single large cake looks generous on the table and then creates a queue, a knife, plates and a person whose evening becomes cutting cake. A tray of profiteroles solves the same problem with none of the logistics.

For quantities, we work on three to four small items per person if dessert is the only sweet course, and two if there is a cake as well. That sounds like a lot until you watch a room actually eat — the tray empties in the first twenty minutes and then people come back. It is better to have a little left than to watch the last six guests find an empty plate.

Timing is the part worth planning. Choux is at its best within about four hours of being filled, because the cream starts to soften the shell from the inside. So we fill as late as we can and deliver as close to service as the venue will allow. If your event runs long, ask for the sauce separately and pour it when the tray goes out; it keeps the buns crisp for another hour and it looks better than a tray that has been sitting under chocolate since lunchtime.

Transport is unglamorous but decisive. Flat trays, one layer deep, in a cool car, and never stacked. We have delivered enough of these across London to know exactly which of those rules people are tempted to break, and stacking is the one that ends badly every time.

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