Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 4 – 6
Equipment: Baking tray, Baking paper, piping bag
For the pastry:
- Pre-heat the oven to 220°C and line a baking tray with baking paper
- Attach the Creaming Beater and add the butter, salt and water. Set the temperature to maximum and the speed to stirring 3. Mix until it starts to boil.
- Add the flour to the bowl, turn the temperature off and continue to mix until the mixture comes away from the sides of the bowl.
- Add the eggs and when the temperature reaches below 60°C turn the speed to 5. Mix until the eggs are fully incorporated and then turn off the machine.
- Pour the mixture into a piping bag and pipe 3cm blobs onto the baking tray, making sure you leave space between each one. Press down gently on the tops with a wetted fork.
- Allow to stand at room temperature for 20 minutes.
- Bake in the oven for 10 minutes, turn the oven down to 180°C and bake for a further 15 minutes.
- Remove from the oven and make a small hole in the base of each one. Return to the oven for a further 10 minutes.
- Remove from the oven and leave to cool on a wire rack. Once cooled fill with pastry cream and serve with chocolate orange sauce.
For the pastry cream:
- Attach the Creaming Beater and add the sugar, corn flour and egg yolks to the bowl, mix on a medium speed until the mixture is light and pale.
- Add the vanilla, cream and milk and mix on low speed until well combined.
- Set the temperature to 105ºC and the speed to stirring speed 1.Bring to the boil then reduce the temperature to a simmer. Cook for 3 minutes.
- Turn the temperature off and continue to cook until the temperature reduces to 80ºC.
- Place the cream into a clean bowl, cover and chill in the fridge until ready to use.
For the chocolate orange sauce:
- Attach the Creaming Beater and add the cream, glucose and sugar. Set the temperature to 150ºC and the speed to stirring 1. Bring to the boil.
- Turn the temperature off. Add the chocolate and orange liqueur.
- Continue to beat until the chocolate has dissolved.
- Pour the chocolate orange sauce over the top of the cream filled profiteroles