Chocolate Orange Profiteroles

Following from my Glazed Cinnamon Roll recipe, I wanted to find another way to use raw sugar in a slightly different baked recipe; as I researched, I stumbled upon an image of choux buns, and a little light bulb went off in my head. Perfect, crisp pastry pillows that hold a rich custard cream, ahhhh, all I can think is = dreammmmmyyyyy. Change the traditional vanilla custard to one flavoured with chocolate orange, add a ganache glaze and sprinkle with cacao nibs; per-fec-tion.

Chocolate orange is one of my favourite flavour combinations, and as a kid my Gran each Christmas would gift me a Terry's Chocolate Orange in my stocking (which I would healthily enjoy over the hours of Christmas day), so I always have fond memories when I think of the flavours together. Orange zest can be found in both the choux pastry and the custard to permeate a subtle but just strong enough citrus hit, then hits of dark chocolate come through in the chocolate glaze and custard. Cacao nibs were a last minute edition, but the crunchy bitter bite they bring is the ideal finish to this treat. 
I've used Chelsea Raw Sugar in both the choux pastry and the creme patisserie filling - this unrefined product has a full flavour that performs really well in a multitude of situations. The subtle flavour it holds tastes amazing with chocolate, and I much prefer the result in texture and flavour than traditional white sugar in this recipe. 

These are definitely a bit of a challenge for the seasoned baker, but once you have the basic recipe mastered, you will be experimenting with flavours and textures left right and centre! If you're new to choux (cheesy rhyme for you!) watch this video which is an invaluable tool! Not a fan of orange? Omit the orange and replace with a duo filling of chocolate creme patisserie and raspberry coulis! 
Picture
The perfect choux is dry and crisp on the outside, with a hollow centre (perfect for filling!).
Ingredients
Choux pastry:
  • 125ml water
  • 125ml milk 
  • 100g unsalted butter 
  • zest of one orange
  • pinch of salt
  • pinch of raw sugar
  • 1 cup high grade flour
  • 4-6 free range eggs

Creme patisserie:
  • 2 cups milk
  • 1tsp vanilla paste
  • 100g raw sugar
  • 4 egg yolks
  • zest of one orange
  • 5tbsp cornflour 
  • 2tbsp cocoa powder
  • 2tbsp butter
Ganache glaze:
  • 150g dark chocolate, chopped
  • 100-150ml cream

To finish:
  • cacao nibs
  • orange zest
Method:
  1. In a pot, combine the water, milk, orange zest, butter, sugar and salt to start the base of the choux pastry. Bring to the boil, then quickly stir in the flour, stirring vigorously until a dough forms and it comes away from the sides. Transfer to a mixer with a dough paddle, or to a bowl. 
  2. Stir in the eggs one at a time, until the dough reaches a drop consistency (refer to video link above). You may not need all the eggs, so judge it as you go. Spoon into a piping bag with a 2cm round nozzle, and pipe your desired size onto a lined tray. Use a wet finger to dab down the tips, then place into a 200c oven and bake for 20-30 minutes (the profiteroles should have risen and be a dark golden colour). 
  3. To make the creme patisserie, whisk together the egg yolks, sugar, cornflour and cocoa. Bring the milk, orange zest and vanilla paste to the boil, then slowly whisk into the egg mixture. Return to the pot, and stir constantly over a medium heat for est. 5 minutes, until the mixture has thickened and the flour has cooked out. Remove from the heat, stir in the butter and then leave to chill completely in the fridge. 
  4. To make the glaze, bring the cream to the boil and pour over the chocolate. Stir until smooth. 
  5. To assemble: make a small hole in the bottom of each profiterole, and use a piping bag to fill each with creme patisserie. Dip the topside in the chocolate ganache glaze, sprinkle with cacao nibs and orange zest. 
  6. Refrigerate slightly, and serve!