Serves 6
prepare 20 mins
Cook 30 mins
g essential Waitrose Dairy Butter
tbsp caster sugar
g plain flour
medium Waitrose Columbian Blacktail Free Range Eggs, beaten
g Waitrose Continental Plain Chocolate, broken into small pieces
Finely grated zest and juice of 1 orange
ml essential Waitrose Whipping Cream
Put 50g of the butter, one tbsp of the sugar and 150ml water into a pan,
stir until the butter has melted then bring to the boil. Add the flour all in
one go then, using a wooden spoon, beat vigorously, cooking for 1–2
minutes until the mixture leaves the sides of the pan and forms a ball.
Turn off the heat and leave to cool for 5 minutes.
Heat the oven to 180ºC, gas mark 4. Gradually beat the eggs into the
dough, a little at a time, to make a thick batter. Drop 18 small
teaspoonfuls of the mixture, spaced well apart, on 2 baking sheets that
are lined with baking parchment. Bake for 20 minutes until puffed and
dark golden — don’t be tempted to take them out of the oven early as
they may look done but need to cook all the way through. Transfer to a
wire rack and leave to cool completely.
Place the chocolate, remaining 25g butter and the orange juice in a
heatproof bowl and sit over a pan of simmering water. Heat gently for 5
minutes or so, stirring from time to time, until the chocolate melts. Stir in
the grated zest.
Whisk the cream and remaining 1 tbsp sugar together until firm. Make
a hole in the side of each profiterole and gently fill with cream using
either a piping bag or small teaspoon. Divide the profiteroles between
serving bowls and drizzle with the chocolate orange sauce. Serve
kcals/5.8g protein/24.4g carbohydrate/14.7g sugars/ 39.4g
fat/24.1g saturated fat/0.8g fibre/0.3g salt per serving