CHOCOLATE ORANGE PROFITEROLES
- 1 hour cooking time
ORANGE CUSTARD FILLING
Slice the vanilla pod in half and scrape out the seeds. Place the pod and the seeds into a medium sized pan. Add the milk and bring to the boil.
Meanwhile, in a large bowl, mix egg yolks, sugar and cornflour.
Once the milk has boiled, pour it into the egg mixture and mix well with a wooden spoon, stirring continuously until the mixture thickens. Put over the heat.
Remove the vanilla pod, cover with wet greaseproof paper or cling film and set aside to cool.
In a separate large bowl, add the whipping cream, orange zest and orange blossom flower, if using, and whisk to soft peak. Fold the cream into the cooled custard.
Spoon the orange cream into a piping bag with a medium-sized nozzle and keep in the fridge until needed.
Preheat oven to 220C / 190C fan / gas mark 7.
Cut the butter into cubes.
Place the water, butter and sugar into a medium sized pan and bring to a simmer. Remove from the heat and tip all the flour into the pan in one go. Beat the mixture for 2 minutes or until it starts to come away from the side of the pan.
Return the pan to the heat for a minute and allow the flour to cook through, stirring occasionally.
Remove the pan from the heat and cool for 5 minutes. Add the eggs, one at a time, beating the mixture well between each addition.
Spoon 12 equally sized rounds onto a baking tray that has been lined with greaseproof baking paper and push down the peaks with a wet finger. Each one should be slightly bigger than a golf ball. Or you can put the doux into a piping bag with a medium sized nozzle and use it to fold the doux on the baking tray.
Bake the choux buns in the oven for 20 minutes until golden, then remove from the oven. Remember not to open the oven door while they are baking.
Using a sharp knife, pierce a hole in the bottom of each choux bun to release the steam and place back on the baking sheet on its side. Remove choux buns from the oven and place on a wire rack.
Meanwhile heat up the cream. Cut the chocolate and combine the warm cream and chocolate in a heatproof glass bowl until melted. Maybe it needs to melt over a pot of simmering water. Stir continuously until the cream and chocolate are melted and well mixed. Springle with a pinch of salt.
To assemble the choux buns, use your piping bag to fill each bun with orange cream through the hole in the bottom. Dip the filled bun top side down into the chocolate, or pour the chocolate over the buns, and place onto a serving plate. Repeat until all the buns are done.
To serve: sprinkle the buns with chopped pistachio nuts and let the pinching begin.
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Lurpak® Unsalted Butter
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