Description
These Chocolate Orange Profiteroles are a luxurious spin on classic cream puffs, filled with silky chocolate orange pastry cream and topped with rich ganache. Made with airy choux pastry, each bite delivers crisp shells, smooth filling, and a zesty citrus finish.
Ingredients
Scale
- For the Choux Pastry:
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter, cubed
- ¼ tsp salt
- 1 tbsp granulated sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
- For the Chocolate Orange Pastry Cream:
- 2 cups (480ml) whole milk
- Zest of 1 large orange
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 tbsp unsweetened cocoa powder
- 100g (3.5 oz) dark chocolate (60–70%), chopped
- 2 tbsp unsalted butter
- ½ tsp orange extract (optional)
- For the Chocolate Ganache Glaze:
- 150g (5 oz) dark chocolate (60–70%), chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter
- Zest of ½ orange for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil, then stir in the flour until the dough forms a ball.
- Return the saucepan to low heat and stir for 1–2 minutes to dry the dough.
- Transfer the dough to a mixing bowl, let cool for 5 minutes, then add eggs one at a time until smooth and pipeable.
- Pipe small mounds onto the baking sheet and bake for 25–30 minutes until puffed and golden brown. Cool completely.
- For the pastry cream, combine milk and orange zest in a saucepan. Heat, then steep for 10 minutes.
- Whisk together egg yolks, sugar, cornstarch, and cocoa powder until smooth. Gradually add warm milk while whisking.
- Cook the mixture over medium heat until thickened. Remove from heat and stir in chocolate, butter, and orange extract.
- Chill the cream for at least 1 hour.
- For the ganache, heat cream until steaming. Pour over chocolate and let sit before stirring until smooth.
- Slice each choux puff, fill with pastry cream, and replace the top.
- Drizzle ganache over each puff and garnish with orange zest if desired. Serve or store chilled.
Notes
- These profiteroles can be made ahead of time and stored in the refrigerator.
- Use high-quality chocolate for the best flavor.
- Adjust the amount of orange zest to your taste.
- Prep Time: 1 hour
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 287
- Sugar: 15 grams
- Sodium: 120 milligrams
- Fat: 17 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 70 milligrams