Orange Chantilly Cream filled Golden Profiteroles with Dark Chocolate Sauce
In the almost 3 years that I have lived in the UK, I had never tried Profiteroles until this Christmas when I was on a vacation in Cornwall with my husband and brother. These guys picked up Profiteroles from the local store and oh boy, did I love them! I had not tasted anything quite as delicious and soft in a long, long time. From the moment I tasted them, I knew I had to make them myself. So when I searched for a suitable recipe, I was utterly surprised to know that they were fairly simple to make and tasted absolutely divine.
Orange Chantilly Cream filled Golden Profiteroles with Dark Chocolate Sauce
Ingredients:
For the Choux Pastry
- Plain Flour – 115 gms
- Cold Water – 200 ml
- Caster Sugar – 4 teaspoons
- Unsalted Butter – 85gms, plus extra for greasing
- Salt – 1/4 teaspoon
- Large Eggs, beaten – 3
For Cream Filling
- Double Cream – 300 ml
- 1 Orange Zest
- Caster Sugar – 2 tablespoons
- Vanilla Extract – 1 teaspoon
For Chocolate Sauce
- Good quality Dark Chocolate (preferably with 70% cocoa solids), broken into pieces – 100gms
- Water – 80 ml
- Milk – 1/2 to 1 cup
- Caster Sugar – 80gms
Steps:
- Pre-heat the oven to 200°c/400°F/Gas 6. Place a small roasting tin in the bottom of the over to heat.
- For the Choux Pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter is melted.
- Turn up the heat, then quickly pour in the flour and salt all in one go.
- Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cook for 10-15 minutes.
- Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency.
- Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet.
- Gently rub the top of each ball with a wet finger – this helps to make a crisper top.
- Place the baking sheet into the oven. Pour half cup of water in the roasting tin which we have already kept to heat. This helps to create more steam in the oven and make the pastry rise better.
- Bake for 25-30 minutes or until golden-brown. If the profiteroles are too pale, they will become soggy when cool.
- Remove from the oven and turn the oven off. Prick the base of each profiteroles with a skewer.
- Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for 5-7 minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
- For filling, lightly whip the cream with the orange zest, sugar and vanilla extract until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the Profiteroles.
- For Chocolate Sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup.
- Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted.
- Take the pan off the heat, pur the syrup mixture and milk into the chocolate and stir until smooth and well combined. Note: You can keep the sauce refrigerated for later use. Add a little milk and heat the sauce in the microwave for 10 seconds and you are good to go 🙂
- To serve, place cream-filled profiteroles into a large serving dish and pour the chocolate sauce over the arranged profiteroles. You can serve it hot or cold 🙂
I hope you like them the way I did!
Your feedback is always welcome 🙂
Flavors & Aromas 
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