Profiteroles à l’orange

Profiteroles à l’orange

Orange profiteroles

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
3 sugar cubes
1 orange
125ml cream
2 teaspoons brandy, (optional)
16 x 5cm Basic profiteroles
90g caster sugar

Method

  1. Rub sugar cubes over rind of orange until sugar is saturated with orange oils. Squeeze juice from half the orange, and pound sugar cubes with 2 teaspoons of the juice until dissolved. Whip cream with this orange syrup and brandy. Use to fill profiteroles.
  2. To make toffee topping, place caster sugar in a small, heavy saucepan and cook slowly, tilting pan frequently from side to side so that sugar heats evenly, until it melts and caramelises to a golden brown. Dip base of saucepan in cold water to stop further cooking.
  3. Dip top of each profiterole in toffee and place on a wire rack to set.
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