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Orange, passion fruit and Grand Marnier profiteroles with chocolate sauce
Makes 36 Desserts and puddings
Ingredients
- 85g strong plain flour
- 70ml whole milk
- 65g butter
- 1tsp caster sugar
- 3 eggs
- zest 1 large orange
For the orange crème patisserie
- 450ml whole milk
- 30g plain flour
- 30g cornflour
- 6 egg yolks
- 100g caster sugar
- 30g butter
- 50ml double cream
- 2-3tbsp Grand Marnier
- pulp 2 passion fruits
For the chocolate sauce
- 100g caster sugar
- 100ml freshly squeezed orange juice
- 2tbsp golden syrup
- 50g cocoa powder
- 50g plain chocolate, broken up
Method
Preheat the oven to 190C/170C F/Gas 5. To make the choux pastry, sieve the flour into a bowl. Put 70ml water, the milk and butter into a saucepan and bring to the boil, stirring until the butter is melted.
Remove the pan from the heat and add the flour. Beat with a wooden spoon until the flour has been incorporated and the mixture is smooth. Return the pan to the heat and beat the mixture until it comes away
Beat in the eggs, one at a time, until the mixture is smooth and glossy. Beat in the orange zest. Spoon the mixture into a piping bag and pipe small balls onto the baking trays, making sure to leave room between each for the mixture to puff up. Bake for around 20-25 minutes or so, until risen and firm, then reduce the heat and bake for a further 5-10 minutes, until the profiteroles are crisp but light, and the centres have dried out.
In the meantime, make the crème patisserie. Put 400ml of the milk into a saucepan over a gentle heat and bring to the boil. Stir the plain flour, cornflour, egg yolks, sugar and remaining milk together until smooth. Pour the boiling milk slowly into the flour mix, whisking continuously until the mixture is smooth.
Return the mixture to the pan and continue to cook over a gentle heat until the mixture is thick and glossy. Remove from the heat and continue to beat.
When the mix has cooled very slightly, beat in the butter, cream and Grand Marnier. Transfer to a bowl, cover the mixture closely with cling film (to stop a skin forming) and chill until set.
When set, lightly fold in the passion-fruit pulp to form ripples in the custard.
To make the chocolate sauce, put the sugar, orange juice and 200ml water together in a saucepan with the golden syrup and bubble for 4-5 minutes. Whisk in the cocoa powder until fully incorporated. Continue to cook for 2-3 minutes more, then add the chocolate. Stir until the chocolate has melted and the sauce is smooth.
Cut the profiteroles in half and sandwich together with the crème patisserie. Pile on a plate, pour over the sauce and serve.
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