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Choux Buns with Orange Caramel Sauce

Filled choux buns (profiteroles) with candied fruit ice cream, topped with an orange caramel sauce - a perfect make-ahead Christmas dessert.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 people
Course: Dessert
Cuisine: French

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

Instructions

Choux Buns (Profiteroles)
    Cup of Yum
  1. Preheat the oven to 180°C/160°C fan.  Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. 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.
  2. 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.
  3. 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)
  1. 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.