|4 tbsp butter||2 tbsp Lyle's Golden Syrup or light corn syrup|
|1 cup all-purpose flour||1 tbsp Grand Marnier or orange liqueur|
|2 large eggs, lightly beaten||2 cups heavy whipping cream|
|5½ oz (150 g) semisweet chocolate, broken into small pieces||finely grated zest of 1 large orange|
|1¼ cups half-and-half||2 tbsp Grand Marnier or orange liqueur|
Preheat the oven to 425 F (220 C). Lightly grease two baking sheets. In a saucepan, melt the butter in 1⅓ cups water, then bring to a boil. As soon as the mixture comes to a boil, remove from the heat and add all of the flour at once. Beat vigorously with a wooden spoon until the mixture is thick and glossy. Gradually beat in the eggs a little at a time until the mixture is smooth, thick, and shiny.
Spoon the mixture into 12 equal balls, spacing them well apart on the baking sheets. Bake for 10-15 minutes or until puffed, then, without opening the oven door, reduce the heat to 375 F (190 C) and bake for another 20 minutes or until crisp and golden brown. Remove from the oven. Use a knife to make a slit in the side of each puff to allow steam to escape. Return puffs to the oven for 2-3 minutes so the centers dry. Transfer to a wire rack to cool completely.
To make the chocolate sauce, combine the chocolate, half-and-half, syrup, and Grand Marnier in a small saucepan. Cook over low heat, stirring to blend, until the chocolate is melted and smooth. Leave to cool, then transfer to a plastic container, cover, and freeze. To make the filling, combine the cream, orange zest, and Grand Marnier in a large bowl. Beat with an electric mixer just until stiff peaks form. To fill the puffs with whipped cream, use a pastry bag fitted with a plain tip; insert the tip through the slit made in Step 2. Wrap the puffs in foil and freeze. To serve, defrost the puffs and sauce overnight in the refrigerator. Warm the sauce over low heat, then spoon the sauce over the cold profiteroles.
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