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This yummy chocolate orange profiteroles recipe is perfect for Christmas Day, New Years Eve or for festive gatherings. The profiteroles are simply filled with orange Chantilly cream, so there’s no faffing about with custard. Fill with the cream before serving and pouring on some lovely warm chocolate orange source works a treat, so festive! It’s a good alternative for those who do not like Christmas pudding. These look lovely stacked on a cake stand to create a tower of profiteroles, or simply serve in little groups on dessert plates with the sauce poured over.
You can make the profiteroles the day before if you wish to save hassle or time on the big day. Store them in an airtight container or food bag until ready to fill on the day. The sauce can also be made ahead and gently re warmed. Once made, allow to cool then pop in the fridge for up to a couple of days before or freeze for a month. When ready to use, bring back to a warm heat gently, in a heatproof bowl over a pan with a little water, stirring occasionally, until warm, smooth and glossy.
Equipment
For this chocolate orange profiteroles recipe you will need 2 large piping bags, one fitted with a medium to large round nozzle.
For the Choux pastry
- 225g water
- 2 tbsp caster sugar
- A pinch of salt
- 110g butter
- 130g plain flour
- 225g free range eggs (4-5 eggs)
- Water for spraying
For the Chantilly cream
- 300ml double cream
- 2tbsp icing sugar
- 2tsp orange extract
For the chocolate sauce
- 200ml double cream
- 1½ tbsp golden syrup
- 200g dark chocolate (70% cocoa solids), broken into pieces
- 40g butter
- Gold leaf to dress, optional
Method
1. Preheat the oven to 190C and prepare two baking trays with parchment paper.
2. In a pan heat the water, sugar, salt and butter until completely melted.
3. Add the flour and beat well on the heat for 4-5 minutes until the dough comes away from the edges of the pan easily.
4. Transfer the dough into a bowl and leave to cool for 2-3 minutes.
5. Slowly add the egg, bit-by-bit, beating well until the choux is the right consistency. It should be stiff but when you spoon it up in the air it should easily drop off the spoon.
6. Put the choux paste into a piping bag fitted with a nozzle.
7. Pipe little blobs of choux, about the size of a large walnut, leaving space in between, onto the lined trays. Use a wet finger to pat down any peaks once you’ve piped them all.
8. Place the trays into the oven then spray some water onto the base of the oven before shutting the door.
9. Bake for 25-35 minutes. Do not open the door of the oven until at least 25 minutes into baking as the choux will collapse.
10. For extra crispness, take them out, turn over and pierce a hole in the base of each one and return to the oven for a further 5 minutes.
11. Once baked leave to cool.
12. When ready to fill, make the Chantilly cream. In a bowl, whisk the double cream with the icing sugar and orange extract to soft peak stage then put it into a piping bag.
13. Poke a hole into the base of your chouxnuts with a small knife, snip the end off the piping bag and then pipe the cream into the chouxnuts until you can feel that they are full.
14. Leave the choux buns to one side. While you get the sauce ready.
15. To make the sauce; put the cream and golden syrup in a small pan with 3 tbsp of water. Heat until just beginning to bubble, then turn the heat down to low and add the chocolate and butter. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy.
16. Allow the sauce to cool until just warm, then pile up your tower.
17. Place a layer of profiteroles over the plate or stand then pour the sauce over the tops and allow to drizzle a bit over the sides, repeat with further layers until you get to the top with the final few, then pour more sauce over the top. Adding a little edible gold leaf looks really pretty if you’re feeling fancy!
18. Serve with any leftover extra sauce in a jug on the side if desired.
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