chocolate orange profiteroles bowl
From ahmed1 15 years agoIngredients
- Profiteroles: shopping list
- 1 cup water shopping list
- Pinch of salt shopping list
- 1/2 cup butter shopping list
- 2 tbsp sugar shopping list
- 1 cup all-purpose flour shopping list
- 5 eggs shopping list
- chocolate sauce shopping list
- 10 oz dark chocolate shopping list
- 2 cups heavy cream shopping list
- 2tbsp butter shopping list
- ½ tsp vanilla shopping list
- orange cream filling: shopping list
- 1 1/2 cups heavy cream shopping list
- 3 tbsp powder sugar shopping list
- 1 orange zest shopping list
- Caramel: shopping list
- 200gm sugar shopping list
- 2tbsp water shopping list
- 1/3 cup roasted blanched almonds shopping list
How to make it
- Make the profiteroles first:
- Grease and flour a baking sheet. Combine water, salt, butter and sugar in a saucepan. Bring to a boil. Remove from heat. Add flour and baking powder all at once. Cook, stirring vigorously until mixture leaves sides of pan, about 1 minute. Remove from heat. Turn into a large bowl. Add eggs, one at a time, beating well after each addition until smooth and shiny. Let cool.
- Drop batter by spoonfuls in 2 inch rounds onto prepared baking sheet or squeeze through a decorating bag with large round tube. Bake on middle oven rack at 400 degrees for about 40 minutes. Make a small hall on each immediately after baking. Let cool.
- Filling and caramel glaze:
- Whip the cream, powder sugar and orange zest until soft peaks form and use to fill each piece with a piping bag. Chill the rest of the cream for the bowl assembling.
- Melt the sugar with the 2tbsp water until caramelized and dip each profiteroles piece into it carefully. Set aside.
- Chocolate sauce:
- Mix the chopped chocolate, heavy cream and butter together in a heavy saucepan and heat gently stirring chocolate melts and mixture is smooth. Leave to cool completely without stirring. (You can add 1 tbsp vegetable oil if you want the mixture to be so runny)
- To assemble:
- Pipe enough whipped cream to only cover the bottom of your serving bowl. Place the first layer of the prepared profiteroles over the cream and sprinkle with the toasted almonds. Keep repeating the same process until the top of the bowl.
- N.B for a decorative look, I gathered 5 profiteroles together in the shape of pyramid using the hot caramel and placed it over the top. Sprinkle lightly with almonds and chill for 30minutes – 1 hour.
The Rating
Reviewed by 14 people-
What a beautiful way to serve this elegant and scrumptious dessert. Again your photos are gorgeous. The ochre and rich chocolate browns, along with the whipped cream, create an edible "painting". Very Van Gogh'ish. Vincent would be happy! :)
rosemaryblue in CollegeTown loved it -
Oh my! Really Ahmed, do you own a pastry shop?? You should! I'd come to Egypt just to buy them!! This is wonderful!
morninlite in Kalamazoo loved it -
Now this is really something different. I have never seen a dessert like this. If your friend invented this recipe, he's a genius! I'll be making this dish and even flavoring my ganache with orange when I make my next batch of eclairs. Thank you for ...more
annieamie in Los Angeles loved it
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