Profiteroles with orange custard
10 servings
40 minutes
Profiteroles with orange custard are an exquisite dessert of French cuisine, born in the elegant pastry shops of Paris. These airy balls of choux pastry with a golden crust filled with fragrant cream infused with orange notes create a harmony of flavors: the tenderness of cream, the freshness of citrus, and a hint of bitterness from dark chocolate. Profiteroles pair perfectly with a cup of strong coffee or a glass of liqueur, turning an ordinary day into a celebration. They are prepared for both family dinners and festive occasions since these treats are not only delightful in taste but also elegant in presentation. Each bite is a journey into the world of French pastry art where tradition meets sophistication. Their preparation requires patience and precision, but the result always justifies the effort, providing pleasure to every gourmet.
1
In a saucepan (preferably with a thick bottom), heat the cream, add finely grated orange zest and juice. Bring to a boil, stirring occasionally, remove from heat, and let cool for about 5 minutes.
- Cream 20%: 400 ml
- Orange zest: 2 teaspoons
- Orange juice: 40 ml
2
In a bowl, whisk the yolks of 4 eggs with sugar until the mixture lightens, add 50 grams of flour and mix to avoid lumps.
- Chicken egg: 6 pieces
- Sugar: 100 g
- Wheat flour: 120 g
3
Carefully pour a third of the hot cream into the egg mixture in a thin stream and quickly stir to avoid lumps. Pour the cream-egg mixture into a pot with the remaining cream, stir, and heat over low heat. Cook at a gentle simmer for a couple of minutes, stirring constantly. Cover the cream with plastic wrap and let it cool.
- Cream 20%: 400 ml
4
For the test: heat water in a pot, add oil and bring to a boil while stirring with a wooden or silicone spatula. Mix the remaining 70 grams of flour, salt, and 1 teaspoon of sugar in a bowl and slowly add to the boiling water while stirring vigorously. Quickly mix the flour with the water and cook the thickening mass over heat for a couple more minutes while constantly stirring until the dough starts to easily pull away from the sides of the pot and forms a tight ball. Remove the dough from heat and let it cool for a few minutes.
- Water: 120 ml
- Butter: 50 g
- Wheat flour: 120 g
- Salt: 0.3 teaspoon
- Sugar: 100 g
5
When the dough has cooled, add 2 eggs one at a time, quickly mixing each in. The dough should become smooth and shiny after adding the eggs.
- Chicken egg: 6 pieces
6
Line a baking tray with parchment paper and pipe the dough into balls (10 pieces) using a pastry bag, leaving at least 5 cm between them. You can use a tablespoon dipped in cold water to help the dough release better. Bake at 200 degrees for 15-20 minutes until done.
7
Fill the cooled profiteroles with orange cream using a syringe and drizzle with melted dark chocolate from a water bath.
- Dark chocolate: 50 g