Recipe | Giant choux buns filled with whipped cream and topped with melted Terry’s chocolate orange

Posted in Baking by

Giant choux buns, profiteroles, or whatever you want to call them! Filled with whipped cream and topped with melted Terry’s chocolate orange 🙂

Giant choux buns profiteroles filled with double 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

Giant choux buns profiteroles filled with double whipped cream and topped with melted Terry's chocolate orange 3

Method

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:

Choux pastry cooking

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:

Choux pastry with eggs added

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.

Choux pastry profiteroles paste on baking tray

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.

Choux buns just out of oven

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.

Choux buns drying out

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.

Choux buns just drizzled with Terry's chocolate orange

Giant choux buns profiteroles filled with double whipped cream and topped with melted Terry's chocolate orange 2

Giant choux buns profiteroles filled with double whipped cream and topped with melted Terry's chocolate orange 4

Giant choux buns profiteroles filled with double whipped cream and topped with melted Terry's chocolate orange 5 (2)

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:

Easy chocolate orange butterfly cakes 2 featured

 

My chocolate orange butterfly cakes – featuring Jaffa cakes!

 

 

 

 

Chocolate orange cups in white orange cupcake cases home made sweets

 

My chocolate orange cups – white chocolate cases filled with a swirl of orange-flavoured dark chocolate.

 

 

 

 

Claire Huston / Art and Soul

36 thoughts on “Recipe | Giant choux buns filled with whipped cream and topped with melted Terry’s chocolate orange”

  11. These look divine, and I love the idea of using chocolate-orange for a bit of interest, instead of plain chocolate. I’ve never made choux pastry before, never even entertained the idea really, but seeing how straight forward it is, I think I’ll give these a go 🙂

    Liked by 1 person

    Reply

    • I always thought it would be so difficult and fancy and then my mum, whose very good at these things, said, “No! It’s really easy. You just have to get the beating bit right.” And she was right!
      The idea came to me when wandering round the supermarket and I saw the orange chocolate and thought it would make them a bit different.
      Next time I’ll make more effort and pipe the pastry into eclairs or small choux buns 🙂

      Like

      Reply

  13. Pingback: WWW Wednesday 10th February 2016 | Art and Soul

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