CHOCOLATE, GINGER AND ORANGE PROFITEROLES
Ingredients: Makes 36 The choux pastry buns: 150g plain flour 100g unsalted butter 1 tsp caster sugar 5 large eggs ½ tsp salt 2-3 tbsp milk (if needed) The fill
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jmpfoodservice.co.uk.
Cooking tools:
- Piping bag
- Hand mixer
- Skewer
- Cooling rack
- Microplane
- Sifter
- Kitchen scale
- Oven
- Stove
- Saucepan
- Wooden spoon
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 150g plain flour
- 100g unsalted butter
- 1 tsp caster sugar
- 5 large eggs
- ½ tsp salt
- 2-3 tbsp milk (if needed)
- 450ml double cream
- Thumb-size piece of fresh ginger, finely grated
- Zest of one orange
- 3 tbsp icing sugar
- 200g of dark chocolate (at least 60% cocoa)
- 50g crystallised ginger, finely chopped
- Extra orange zest
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