Chocolate Orange Profiteroles Bowl |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I made the cream puffs for the second time in this week…A friend of mine had them with chocolate sauce in a famous restaurant and asked me to make them for him. I made the chocolate sauce twice as He wanted it to be so runny…The final results were really perfect. Read more . I kept a bowl for myself!! Ingredients:
profiteroles |
1 cup water |
pinch of salt |
1/2 cup butter |
2 tbsp sugar |
1 cup all-purpose flour |
5 eggs |
chocolate sauce |
10 oz dark chocolate |
2 cups heavy cream |
2tbsp butter |
1/2 tsp vanilla |
orange cream filling |
1 1/2 cups heavy cream |
3 tbsp powder sugar |
1 orange zest |
caramel |
200gm sugar |
2tbsp water |
1/3 cup roasted blanched almonds |
Directions:
1. Make the profiteroles first:
2. Grease and flour a baking sheet. Combine water, salt, butter and sugar in a saucepan. Bring to a boil. Remove from heat. Add flour and baking powder all at once. Cook, stirring vigorously until mixture leaves sides of pan, about 1 minute. Remove from heat. Turn into a large bowl. Add eggs, one at a time, beating well after each addition until smooth and shiny. Let cool.
3. Drop batter by spoonfuls in 2 inch rounds onto prepared baking sheet or squeeze through a decorating bag with large round tube. Bake on middle oven rack at 400 degrees for about 40 minutes. Make a small hall on each immediately after baking. Let cool.
4. Filling and caramel glaze:
5. Whip the cream, powder sugar and orange zest until soft peaks form and use to fill each piece with a piping bag. Chill the rest of the cream for the bowl assembling.
6. Melt the sugar with the 2tbsp water until caramelized and dip each profiteroles piece into it carefully. Set aside.
7. Chocolate sauce:
8. Mix the chopped chocolate, heavy cream and butter together in a heavy saucepan and heat gently stirring chocolate melts and mixture is smooth. Leave to cool completely without stirring. (You can add 1 tbsp vegetable oil if you want the mixture to be so runny)
9. To assemble:
10. Pipe enough whipped cream to only cover the bottom of your serving bowl. Place the first layer of the prepared profiteroles over the cream and sprinkle with the toasted almonds. Keep repeating the same process until the top of the bowl.
11. N.B for a decorative look, I gathered 5 profiteroles together in the shape of pyramid using the hot caramel and placed it over the top. Sprinkle lightly with almonds and chill for 30minutes – 1 hour.
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