Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 4 – 6
Equipment: Baking tray, Baking paper, piping bag
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