Chocolate Orange Profiteroles

The Chocolate Orange Profiteroles Recipe is a delicious twist on the original, heightened by sharp orange zest and liqueur. Try to use dark chocolate that is at least 60 percent cocoa solids for a bitter chocolate orange taste.

For the choux buns:
4 tbsp unsalted butter, plus extra for greasing
3⁄4 cup all-purpose flour, sifted
2 large eggs, beaten

For the chocolate sauce:
6oz (150g) good-quality dark chocolate,
broken into pieces
1 1⁄4 cups half-and-half
2 tbsp corn syrup
1 tbsp Grand Marnier

For the filling:
2 cups heavy whipping cream
finely grated zest of 1 large orange
2 tbsp Grand Marnier

1 Preheat the oven to 425°F (220°C). Grease

2 baking sheets. To make the choux pastry, melt the butter with 11⁄4 cups water in a pan, then bring to a boil. As soon as the mixture comes to a boil, remove from the heat and add the flour.

3 Beat hard with a wooden spoon until the mixture is thick and glossy and comes away from the sides of the pan.

4 Gradually beat in the egg a little at a time until the mixture is smooth, thick, and shiny; it should drop easily off the spoon.

5 Fit the piping bag with the plain nozzle and pipe walnut-sized rounds, well spaced apart on the baking sheets.

6 Bake for 10–15 minutes, or until puffed up, then reduce the heat to 375°F (190°C) and bake for another 20 minutes, or until crisp and golden.

7 Remove from the oven and make slits in the sides for the air to escape. Return to the oven for a few minutes so that the centers dry out. Cool completely on a wire rack.

8 To make the filling, whisk the cream, orange zest, and Grand Marnier in a bowl until just thicker than soft peaks. Fill the profiteroles with the cream using the piping bag with star nozzle.

9 To make the chocolate sauce, melt the chocolate, cream, syrup, and Grand Marnier together in a small pan, whisking until the sauce is smooth and glossy. Serve the profiteroles with the hot sauce spooned over.

10 PREPARE AHEAD The unfilled buns will keep in an airtight container for 2 days

Immediately after removing choux pastries from the oven, it is vital to create a slit in each to allow the steam to escape. This will result in an open-textured, dry, and crisp pastry. If you do not slit the pastries, the steam will remain inside and the buns will be soggy.

Chocolate Orange Profiteroles
Chocolate Orange Profiteroles 
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