Description
Delicate profiteroles filled with whipped cream and drizzled with a rich chocolate orange sauce.
Ingredients
Scale
- 150 g water
- 60g Flora Buttery
- 90 g plain flour
- 3 eggs, Medium, lightly beaten
- a pinch of salt
- 150 ml whipped cream
- 55 g plain dark chocolate
- 15g Flora Buttery
- 4 tbsp golden syrup
- Zest of 1 orange
Instructions
- Put water, salt and Flora Buttery in medium saucepan and bring to boil over moderate heat.
- Remove from heat, immediately add flour.
- Return to low heat and beat with wooden spoon for 2-3 minutes until mixture leaves sides of pan.
- Remove from heat and gradually beat eggs into mixture until no traces remain.
- Place teaspoonfuls of the choux mixture well apart on baking sheet. Brush each of them with a little bit of egg wash (optional).
- Bake in preheated oven 180°C, gas mark 4 for 20-30 minutes.
- Slit sides of profiteroles and cool on a wire tray.
- When cool, fill with whipped cream.
- To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy.
- Arrange profiteroles on serving dish. Serve with chocolate orange sauce.
Notes
- For best results, use a piping bag to fill the profiteroles with whipped cream.
- The chocolate orange sauce can be made ahead of time and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg