White chocolate, orange and ginger profiteroles
- December 2017
- Makes 36
- Hands-on time 40 min, oven time 23 min
We’ve revitalised this 1970’s classic with these white chocolate drizzled profiteroles filled with an orange and ginger cream.
- 11.7g (6.9g saturated)
- 8.9g (5.6g sugars)
Choux pastry is ready for piping when it drops easily from the end of a wooden spoon (called dropping consistency). Add the egg (and milk, if needed) bit by bit, beating between additions until dropping consistency is reached. To get the look on our cover, decorate after stacking with extra melted truffles topped with edible gold lustre and extra grated ginger and orange zest.
Make the choux buns up to 24 hours ahead and store in an airtight container. If they’re a little soft the next day, warm in a low oven until crisp again.
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