• 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, Parchment paper, piping bag


 For the pastry:

  1. Pre-heat the oven to 425°F and line a baking tray with parchment 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 140°F 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 1 inch drops 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 350°F 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, cornstarch 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 220ºF 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 175ºF.
  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:

3 tbsp butter
120 ml water
1/4 cup flour
1/2 cup bread flour
4 eggs

For the pastry cream:

1/4 cup sugar
3 tbsp cornstarch
3 egg yolks
2 tsp vanilla extract
250 ml heavy cream
250 ml whole milk

For the chocolate orange sauce:

300 ml double cream
1/4 cup sugar
12 oz chocolate (70% cocoa) (if using milk chocolate omit the sugar)
2 tbsp Grand Marnier
2 tbsp liquid glucose (optional)

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