~~~ TODAY: A GUEST POST WRITTEN BY MY DEAR FRIEND KATHRIN! ~~~
When Kathrin sent me a picture of these absolutely gorgeous profiteroles, I knew at once that she absolutely HAD to write another guest post! So…I kept sending her (subtle) 😉 reminders to do so – as of course she’s very busy with University stuff, too. And then, today was the day… ❤ I can’t wait to try out this recipe myself..!
A while back, I was watching one of my favourite TV shows: The Great British Bake Off. What the bakers had to do to impress the judges this time was to make some pretty profiteroles. As I had never worked with this particular kind of pastry, I thought why not give this French choux pastry ball a try. And let me tell you, they weren’t nearly as difficult as I expected. You can basically fill them with whatever you like. In my case, the combination of the chocolate icing and the orange filling was simply delicious – no wonder these round beauties were gone within only a day!
Ready, set, bake! Good luck 🙂
– Kathrin (@bakingkate)
Profiteroles Filled with Orange Chantilly Cream
Yields: 25-30 profiteroles
Preparation time: 30 minutes to an hour
Baking time: 30 minutes
|For the choux pastry:
o 220ml water
|For the filling:
o 250ml double cream o 1tsp orange zest
|For the chocolate icing:
o 100g chocolate
- Preheat the oven to 200 degrees Celsius and line two baking trays.
- Add the butter and sugar to the water and melt in a saucepan over low heat.
- Once the sugar and butter are melted, increase the heat and quickly ‘shoot’ the sieved flour into the saucepan.
- Remove the heat and stir with a cooking spoon until the pastry starts to come away from the side of the pan. Remove the pan from the stove and set aside to cool.
- Once the pastry mixture is a bit cooled, gradually add the whisked eggs while stirring vigorously. For a while, nothing will happen, but don’t give up yet! Keep stirring and like magic you suddenly start getting dough. Keep mixing until the dough is smooth and shiny.
- Spoon the mixture into a piping bag with a large round tube and make blobs of about 3cm in size. Bake for about 25 minutes.
- Once they’re turning golden brown, take them out and carefully pop a hole in their bottoms (this allows the steam to escape so the inside don’t get soggy). Put them back in the oven for 5 more minutes.
- While the profiteroles are cooling, whip the double cream and orange zest until soft peaks form. Carefully mix in the orange juice.
- To make the chocolate icing, melt the chocolate over a bain marie. Add the butter and 4 tablespoons of water. When the chocolate is melted, remove the bowl from the heat and stir in the icing sugar until you get a smooth texture.
- Once the profiteroles are cold, pipe the orange Chantilly cream into them through the hole we made earlier. Dip each one into the chocolate icing to coat the top part. Leave to set, then serve.
To get a printed version: Download the pdf. (Both English and German versions available!)