Orange Cream Profiteroles

A great party item, small Choux pastry cakes filled with Cointreu and cream

• Ready In: 50 mins
• Yields: 15 profiteroles

Ingredients

• 3⁄4 cup plain flour
• 1⁄4 teaspoon salt
• 3⁄4 cup water
• 6  tablespoons unsalted butter
• 3  eggs
• 1  cup  cream
• 3  tablespoons Cointreau liqueur
• 1  orange, zest of
• 1  tablespoon caster sugar
• 50  g chocolate (optional)

Directions

1. Preheat the oven to 200C (390F).
2. Sift the flour and salt together then in a large saucepan boil butter and the water. Remove from the heat then add the flour and salt and beat with a wooden spoon until well blended and smooth, return the pan to a low heat for around 2 minutes while beating continuously then remove from the heat.
3. Beat the three eggs into the mixture, it will curdle at first but keep stirring until it is smooth and glossy.
4. On a greased pan drop tbsp sized balls of the mixture and bake for 25 to 30 minutes.
5. Whip the cream and then add the sugar, rind and Cointreu and beat for another minute.
6. Using a piping gun poke a small hole in the top of the profiterole and fill each of them, Then pour melted chocolate over the hole.