Profiterole Dessert

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Ingredients for 6 dessert plates

For the choux pastry, use the cream puffs recipe with the same amounts: Milk 200 g (7 oz.) Butter 80 g (2.8 oz.) Flour 140 g (4.9 oz.) Eggs 200 g (7 oz.) 4-5 eggs Sugar 2 tea spoons Salt ½ tea spoon

Filling Whipped cream 200 g (7.1 oz.) Caramel pastry cream 200 g (7.1 oz.)

Orange sauce Orange juice 250 ml Chocolate sauce Sugar 2 table spoons Heavy cream 150 g (5.3 oz.) Gelatine 2 g (0.1 oz.) Couverture chocolate 120 g (4.2 oz.) Ginger 1 tea spoon Vanilla ice Prepare the choux pastry dough as described in the cream puffs recipe.

With a pastry bag pipe out round mounds of dough with 2.5 cm (1 inch) diameter onto the baking paper. Use a 7-8 mm (0.3 inch) round tube. This recipe will make 30-35 mini puff shells.

Bake for 15-20 minutes at 200°C (390°F) in your preheated oven.

When the puff shells turn brown, lower the heat to 170°C (340°F) and bake for another 5-10 minutes.

After baking, let the puff shells cool down. Preparing the orange-ginger sauce

Soak the gelatine in cold water and set aside. If you use gelatine powder, only add 1 table spoon cold water to the powder.

Cut the ginger into thin stripes and add it together with the sugar to the orange juice. Put on heat but don’t let it boil. Take the hot orange juice away from the heat and add the softened gelatine. Stir until the gelatine is completely dissolved.

Strain the sauce through a sieve to separate the ginger (and remaining pieces of gelatine) from the orange sauce.

Put the sauce in the fridge for cooling. Use a small round tube to make holes on the bottom side of the puff shells.

Fill the puff shells with whipped heavy cream and/or caramel cream (see the éclairs recipe).

Obviously, whipped heavy cream is the easiest filling (add one tablespoon sugar to the 200 g heavy cream during whipping). Together with the vanilla ice and chocolate cream, it tastes really good. €

Heat the heavy cream in the microwave or on the stove.

Add the chopped couverture chocolate and stir the chocolate until fully dissolved. Now we can assemble the dessert plate.

Pipe out a small ball of whipped cream on the center of the plate. This is to make sure that the profiterole tower will not slip on the plate.

Place four profiteroles on the whipped cream. Add a ball of vanilla ice cream and on top of it another profiterole. Pour the warm chocolate sauce over the profiteroles and decorate with the orange pieces.

In the meantime, the orange sauce turned into a soft jelly. Stir the sauce and drizzle it onto the plate around the profiterole tower.