• Recipe difficulty: Hard
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Preparation Time: 30 minutes

Cooking Time:
50 minutes

Serves: 4 – 6

 Baking tray, Baking paper, piping bag


 For the pastry:

  1. Pre-heat the oven to 220°C and line a baking tray with baking paper
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to stand at room temperature for 20 minutes.
  7. Bake in the oven for 10 minutes, turn the oven down to 180°C and bake for a further 15 minutes.
  8. Remove from the oven and make a small hole in the base of each one. Return to the oven for a further 10 minutes.
  9. 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:

  1. 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.
  2. Add the vanilla, cream and milk and mix on low speed until well combined.
  3. 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.
  4. Turn the temperature off and continue to cook until the temperature reduces to 80ºC.
  5. Place the cream into a clean bowl, cover and chill in the fridge until ready to use.

For the chocolate orange sauce:

  1. 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.
  2. Turn the temperature off. Add the chocolate and orange liqueur.
  3. Continue to beat until the chocolate has dissolved.
  4. Pour the chocolate orange sauce over the top of the cream filled profiteroles 


For the pastry:

40g butter
120g water
30g plain flour
50g bread flour
120g eggs

For the pastry cream:

60g sugar
20g corn flour
65g egg yolks
2tsp vanilla extract
250g double cream
250g full cream milk

For the chocolate orange sauce:

300g double cream
50g sugar
200g chocolate (70% cocoa) (if using milk chocolate omit the sugar)
2tbsp Grand Marnier
2tbsp liquid glucose (optional)

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