Giant choux buns, profiteroles, or whatever you want to call them! Filled with whipped cream and topped with melted Terry’s chocolate orange 🙂
This recipe is from my notebook. Reading it back to myself, I think I copied it verbatim from my mum’s instructions.
Ingredients (makes 16-20 large choux buns)
- 0.5 pints / 285 ml water
- 3 oz / 200 g butter or margarine
- 5 oz / 140 g plain flour
- 4 eggs
Line two baking trays with greaseproof paper. Pre-heat your oven to 200 degrees C / Gas Mark 6 / 390 degrees F. If you can be bothered, put a roasting tin in the bottom of the oven to heat. You’ll pour some water into this just before putting your pastry in the oven. The steam may help your choux pastry rise… if you’re lucky and this works. It’s never made any difference for me!
Put the water in a saucepan with the butter/margarine and heat until the fat has melted. Bring to the boil.
Remove the saucepan from the heat, add the flour and beat like the blazes (i.e. “vigorously”). You should get a smooth paste like this:
Allow the paste to cool slightly. You can transfer it to bowl at this point if you like. Add the eggs two at a time and mix gently (don’t worry if it looks really sloppy, it’ll come together, just keep stirring!) until you have a smooth, shiny paste, like this:
To make giant choux buns, use a dessert spoon to scoop and drop blobs of paste from your bowl onto your baking trays. Leave space between the blobs because they will spread as they cook. Obviously, if you want normal-sized, smaller choux buns, use a smaller spoon or a piping bag to get them neat and even.
Put in the oven (adding the cup of water to the roasting pan you’ve been heating, if you’ve been bothered) for about 20 minutes until golden.
Now, the next part all depends on how professional a finish you want to achieve. You can make a small hole in each bun to let the steam escape and so you can insert a piping nozzle to inject the cream later. But for giant choux buns I don’t bother. I just use a knife to slit each of them and insert a fork to prop them open to they can cool and dry out properly.
I then used a hand mixer to beat double cream until stiff. I then spooned this into each of the buns. Finally, I melted segments of Terry’s chocolate orange in the microwave and drizzled this over the top of the buns.
Store these in the fridge and take out a while before eating so they have time to reach room temperature. Personally, I rarely have the patience and end up scoffing them cold!
If you’re looking for other recipes featuring orange-flavoured chocolate, you could try:
My chocolate orange butterfly cakes – featuring Jaffa cakes!
My chocolate orange cups – white chocolate cases filled with a swirl of orange-flavoured dark chocolate.
Claire Huston / Art and Soul