Orange Profiteroles
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Orange Profiteroles
Ingredients
- Milk - 2 fl oz
- Salt - a pinch
- Sugar - 1.9 oz
- Butter - 2.8 oz
- Wheat Flour - 2.1 oz
- Egg white - 1 piece
- Almond - 1.1 oz
- Orange zest - 0.2 oz
- Liquid dark chocolate - 3.5 oz
- Vanilla Ice Cream - 3.5 oz
- Strawberry - 2.1 oz
- Cocoa Powder - 0.2 oz
- Mint - 0.2 oz
Step by Step guide
Step 1
To prepare the profiteroles, combine 60 ml of milk, salt, 5 g of sugar, and 30 g of butter in a saucepan and bring to a boil. Add 40 g of flour and knead into a thick dough without removing from the heat.
Step 2
Crack the egg and lightly beat it. Transfer the dough to a mixer, add half of the beaten egg, and mix on low speed until smooth. Transfer the mixture to a piping bag fitted with a 3.5 cm nozzle.
Step 3
To make the orange crumble, mix 20 g of butter, 20 g of flour, 20 g of sugar, and 5 g of orange zest, and stir with a spatula until smooth. Then roll out the dough between two sheets of parchment paper as thinly as possible. Place it in the freezer until completely frozen.
Step 4
Line a baking sheet with parchment paper to prevent sticking. Pipe small mounds of dough spaced 3 cm apart onto the baking sheet.
Step 5
Remove the frozen crumble and cut out circles the same size as the piped profiteroles. Place a circle of crumble on top of each profiterole. Place the profiteroles in the freezer until completely frozen (about 1 hour).
Step 6
Preheat the oven to 356°F. Bake the profiteroles at 180 degrees for 10 minutes, then reduce the temperature to 140 degrees and continue baking for another 12 minutes. Do not open the oven during baking! Once baked, transfer the profiteroles to a wire rack and let cool.
Step 7
To prepare the almond cream, beat 30 g of softened butter until creamy. Add 30 g of sugar and almond flour, and beat again.
Step 8
Add half of the beaten egg to the mixture and mix until smooth. Place the cream in the refrigerator for 30 minutes.
Step 9
Fill the cooled profiteroles with the cream using a piping bag.
Step 10
Melt 100 g of dark chocolate in a double boiler. Pour it into a sauce container. Rinse the strawberries, remove the stems and leaves, and cut them into random pieces.
Step 11
To serve the dessert, take a square plate and divide it into 4 zones using cocoa powder. In one zone, place a scoop of vanilla ice cream, in another, the profiteroles with cream, in the third zone, the strawberries, and in the fourth, the hot chocolate. Garnish with a sprig of mint. Enjoy your meal!
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