Profiteroles with Orange Custard
Baking and Desserts • French
Description
Profiteroles with Orange Custard
Ingredients
- Water 5 fl oz
- Wheat Flour 5 oz
- Salt ¼ teaspoon
- Sugar 5 oz
- Butter 0 oz
- Farm fresh eggs 6 pieces
- Cream 22% 15 fl oz
- Orange zest 2 teaspoons
- Orange juice concentrate 0 fl oz
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
In a saucepan (preferably with a thick bottom), heat the cream, add the finely grated orange zest and juice. Bring to a boil, stirring occasionally, remove from heat and let cool for about 5 minutes.
Step 2
In a bowl, whisk the yolks of 4 eggs with sugar until the mixture lightens in color, add 50 grams of flour and mix until there are no lumps.
Step 3
Carefully, in a thin stream, pour one-third of the hot cream into the egg mixture and quickly stir to avoid lumps. Pour the cream-egg mixture into a pot with the remaining cream, stir and heat over low heat. Cook at a gentle boil for a couple of minutes, stirring constantly. Cover the pot with plastic wrap and let it cool.
Step 4
For the dough: heat water in a pot, add butter and bring to a boil, stirring with a wooden or silicone spatula. In a bowl, mix the remaining 70 grams of flour, salt, 1 teaspoon of sugar and slowly add to the boiling water, stirring vigorously. Quickly mash the flour with the water and cook the thickening mixture over heat for a couple more minutes, stirring constantly, until the dough starts to easily pull away from the sides of the pot and forms a tight ball. Remove the dough from heat and let it cool for a few minutes.
Step 5
When the dough has cooled, add 2 eggs one at a time, quickly mixing each in. The dough should become smooth and shiny after adding the eggs.
Step 6
Line a baking sheet with parchment paper and pipe the dough into balls (10 pieces) using a pastry bag, leaving at least 5 cm between each. You can use a tablespoon, wetting it in cold water to help the dough release better. Bake at 390°F for 15–20 minutes until cooked.
Step 7
Once cooled, fill the profiteroles with the orange custard using a syringe and drizzle with melted dark chocolate prepared in a water bath.
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