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  • Briony May

Orange and Cardamom Profiteroles with Amaretto Ganache and Toasted Almonds


These are so yummy!! They sound super fancy but they are not mega complicated. I have never really used cardamom in my baking before but I am taking inspiration from my fellow GBBO bakers and I am so glad I did. I have added some choux pastry tips at the end to help avoid any choux related disasters (trust me, I have been there!). Enjoy!

Ingredients


Choux Pastry

150g plain flour

2 tsp caster sugar

1 tsp salt

100g unsalted butter, cubed

4 medium eggs

250ml water


Orange and Cardamom Curd

2 large eggs + 2 large egg yolks

250g caster sugar

3 large oranges, zest and juice

2 tbsp lemon juice

125g unsalted butter, cubed

3 tsp ground cardamom


Cream filling

300ml double cream


Ganache

200g dark chocolate

200ml double cream

1-2 tsp amaretto


Topping

50g blanched almonds, crushed


Method

1. Oven on to 180°C. Line 2 baking sheets with baking parchment.

2. Make the choux. Sieve the flour, sugar and salt onto a sheet of parchment. Heat water and butter in a pan slowly until butter melts. Bring to the boil. Take off heat and add flour in one go. Mix until it it comes together and forms a ball of dough that comes off the sides.



3. Break eggs into a jug and beat. Add egg a little at a time, beating mixture after every addition.

IMPORTANT: if you add too much egg, the mixture will become sloppy and wont pipe. See video for the correct consistency.





4. Transfer to a piping bag. Cut a 1.5cm hole in bag. Pipe choux in sprout size balls on parchment. Dip finger in cold water and pat down the spike so top is flat and smooth.



5. Bake for 20-25 minutes until golden brown and risen. DON’T open the oven door before the choux is baked properly otherwise it won’t rise properly.



6. Remove choux from oven and poke a small hole in the bottom of each one to let the steam escape (this stops them getting soggy). Then turn the oven off and put the choux back in the oven to dry out for 10-15 minutes.



7. Make the curd. All ingredients in a pan. Heat gently until thickened. Leave to cool.


CARDAMOM: crush the pods using a pestle and mortar, remove shells, crush to a fine dust


8. Pour cream into bowl of stand mixer with whisk attachment. Whisk to stiff peaks. Change to paddle attachment. Add 4 tablespoons of curd and mix to combine. Add more to taste.



9. Transfer cream to piping bag with 0.5cm round tip. Open up steam hole a bit in bottom of choux and fill with cream mixture.



10. Make ganache. Break up chocolate into small pieces in bowl. Heat cream in pan until steaming and just bubbling around the edges. Pour over chocolate. Leave for 3 minutes. Stir to combine. Add amaretto. Stir to combine.



11. Dip top of each profiterole into ganache.



12. Toast almonds in frying pan until golden. Sprinkle on ganache.




TOP CHOUX TIPS:

* Add the eggs a small amount at a time, if you add too much your choux will be too runny and won't pipe (see video above for ideal consistency).

* Don't open the oven until the choux is golden brown as this releases the steam the pastry needs to rise.

* Poke a hole in the choux as soon as it comes out of the oven to release the steam then pop them back in the oven (turned off bit still warm) for 15-20 minutes to get a nice crispy shell.

Orange and Cardamom Profiteroles

Makes 20-25


Ingredients


Choux Pastry

150g plain flour

2 tsp caster sugar

1 tsp salt

100g unsalted butter, cubed

4 medium eggs

250ml water


Orange and Cardamom Curd

2 large eggs + 2 large egg yolks

250g caster sugar

3 large oranges, zest and juice

2 tbsp lemon juice

125g unsalted butter, cubed

3 tsp ground cardamom


Cream filling

300ml double cream


Ganache

200g dark chocolate

200ml double cream

1-2 tsp amaretto


Topping

50g blanched almonds, crushed


Method

1. Oven on to 180°C. Line 2 baking sheets with baking parchment.

2. Make the choux. Sieve the flour, sugar and salt onto a sheet of parchment. Heat water and butter in a pan slowly until butter melts. Bring to the boil. Take off heat and add flour in one go. Mix until it it comes together and forms a ball of dough that comes off the sides.

3. Break eggs into a jug and beat. Add egg a little at a time, beating mixture after every addition.

IMPORTANT: if you add too much egg, the mixture will become sloppy and wont pipe. See video for the correct consistency.

4. Transfer to a piping bag. Cut a 1.5cm hole in bag. Pipe choux in sprout size balls on parchment. Dip finger in cold water and pat down the spike so top is flat and smooth.

5. Bake for 20-25 minutes until golden brown and risen. DON’T open the oven door before the choux is baked properly otherwise it won’t rise properly.

6. Remove choux from oven and poke a small hole in the bottom of each one to let the steam escape (this stops them getting soggy). Then turn the oven off and put the choux back in the oven to dry out for 10-15 minutes.

7. Make the curd. All ingredients in a pan. Heat gently until thickened. Leave to cool.

8. Pour cream into bowl of stand mixer with whisk attachment. Whisk to stiff peaks. Change to paddle attachment. Add 4 tablespoons of curd and mix to combine. Add more to taste.

9. Transfer cream to piping bag with 0.5cm round tip. Open up steam hole a bit in bottom of choux and fill with cream mixture.

10. Make ganache. Break up chocolate into small pieces in bowl. Heat cream in pan until steaming and just bubbling around the edges. Pour over chocolate. Leave for 3 minutes. Stir to combine. Add amaretto. Stir to combine.

11. Dip top of each profiterole into ganache.

12. Toast almonds in frying pan until golden. Sprinkle on ganache.

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