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Chocolate Orange Profiteroles

Chocolate Orange Profiteroles

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Chocolate Orange Profiteroles

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Preheat the oven to 220°C (425°F/Gas 7). Lightly grease two baking sheets. To make the choux pastry, melt the butter with 300ml (10fl oz) water in a pan, then bring to the boil. As soon as the mixture comes to the boil, remove from the heat, and add the flour. Beat hard with a wooden spoon until the mixture is thick and glossy and comes away from the sides of the pan. Gradually beat in the egg a little at a time until the mixture is smooth, thick, and shiny – it should drop easily off the spoon.


  2. 2

    Spoon the mixture into 12 balls, placing them well spaced apart on the baking sheets. Bake for 10–15 minutes, or until puffed up, then reduce the heat to 190°C (375°F/Gas 5) and bake for a further 20 minutes, or until they are crisp and golden. Remove from the oven and make slits in the sides for the air to escape. Return to the oven for a few minutes so that the centres dry out. Transfer to a wire rack to cool completely.


  3. 3

    To make the chocolate sauce, melt the chocolate, cream, syrup, and Grand Marnier together in a small pan, whisking until the sauce is smooth and glossy. Leave to cool to room temperature, then transfer to a sealed plastic container and freeze. To make the filling, whisk the cream, orange zest, and Grand Marnier in a bowl until just thicker than soft peaks. Fill the profiteroles with the cream using a piping bag or teaspoon. Wrap in foil, or place in a large plastic food bag, and freeze.


  4. 4

    To serve, defrost the profiteroles and sauce in the refrigerator overnight. Warm the sauce in a small pan, stirring until smooth. Serve the profiteroles with the hot sauce spooned over.


Ingredients

  • 50g butter
  • 100g plain flour
  • 2 large eggs, lightly beaten
  • 150g dark chocolate, broken into pieces
  • 300ml single cream
  • 2 tbsp golden syrup
  • 3 tbsp Grand Marnier, 1tbsp for the sauce and 2tbsp for the filling
  • 500ml double cream or whipping cream
  • 1 large orange, zest

Serves 6

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  • Freezable
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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