Choux Buns with Orange Caramel Sauce
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Choux Buns with Orange Caramel Sauce
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Filled choux buns (profiteroles) with candied fruit ice cream, topped with an orange caramel sauce - a perfect make-ahead Christmas dessert.
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Ingredients
Choux Buns
- 70 ml (3floz) water
- 50 ml (2 floz) milk
- 1 teaspoon orange blossom water
- pinch sea salt fleur de sel, Maldon or Celtic
- 1 tablespoon sugar
- 45 g (1½oz) unsalted butter
- 75 g (3oz) all-purpose flour T55
Orange Caramel Sauce
- 80 g (3oz) sugar
- 60 g (2½oz) unsalted butter
- ¼ teaspoon sea salt fleur de sel
- 100 g (3½oz) whipping/heavy cream (33% fat) slightly warmed
- 1 orange zest only unwaxed/organic
- 1 tablespoon Cointreau® or Grand Marnier®
Candied Fruit Ice Cream (Plombières)
- 1 quantity candied fruit ice cream
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Instructions
Choux Buns (Profiteroles)
- Preheat the oven to 180°C/160°C fan. Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
- Once boiling, quickly add the flour and stir quickly and firmly until the dough is smooth and comes away from the sides of the pan.
- Transfer to a mixing bowl (or electric mixer) and gradually add the eggs. Whisk until you have a lovely smooth, sticky paste. At this point, you can transfer the pastry to a piping bag and keep refrigerated for up to 5 days.
- Using a piping bag, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat) Leave a good space between each mound, as they will spread out during baking.
- Brush with a glaze of one egg yolk mixed with a tablespoon of water. Bake in the oven for 20-25 minutes without opening the oven door.
Orange Caramel Sauce
- Put the sugar with 2 tablespoon water into a small saucepan and stir to dissolve as much as possible. Over a medium heat leave to cook without stirring until a golden syrupy caramel forms. This should take about 10 minutes.
- Stir in the butter, still over the gentle heat and keep stirring for about 10 minutes until thickened. Don't worry if it looks like too much butter at this point: when you add the cream it will all come together.
- Turn down the heat and add the warm cream, zest and liqueur gradually. It will look runny but that's good. Keep it bubbling away for another 5 minutes then cool.
Candied Fruit Ice Cream (prepare separately in advance)
- Make one quantity of ice cream - recipe link in notes below.
Notes
- Ice Cream Filling: see the separate recipe and instructions for no-churn Candied Fruit Ice Cream (Glace Plombières).
- Orange Caramel Sauce: As the caramel cools it will thicken. It can last up to 3 weeks if stored in a sealed jar in the fridge. Just reheat slightly in the microwave when ready to serve.
- Orange Caramel Sauce: As the caramel cools it will thicken. It can last up to 3 weeks if stored in a sealed jar in the fridge. Just reheat slightly in the microwave when ready to serve.
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