France Famous Profiteroles with cardamom crème fraîche and orange toffee sauce.

This exquisite dessert showcases airy profiteroles made from choux pastry, known for their light and fluffy texture. Each pastry is generously filled with a smooth cardamom crème fraîche, which adds a fragrant and warm spice note.

Topping the profiteroles is a rich orange toffee sauce, created by caramelizing sugar and blending it with heavy cream, along with freshly grated orange zest and juice. This sauce offers a sweet and tangy contrast that enhances the overall flavor profile.

Profiteroles

Ingredients:

• For the choux pastry:
  • 1 cup (250 ml) water
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (125 g) all-purpose flour
  • 1/4 tsp salt
  • 4 large eggs

Instructions:

1. Make the choux pastry:
   • Preheat your oven to 400°F (200°C).
   • In a saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
   • Once boiling, take the pan off the heat and add the flour all at once. Stir vigorously until the mixture forms a cohesive dough that pulls away from the pan.
   • Allow the dough to cool slightly, then incorporate the eggs one at a time, mixing until the dough is smooth and shiny.
2. Shape and bake:
   • Line a baking sheet with parchment paper.
   • Use a piping bag or spoon to place small mounds of dough on the baking sheet, leaving space between them.
   • Bake for 20-25 minutes, or until golden and puffed. Let the profiteroles cool completely on a wire rack.

Cardamom Crème Fraîche

Ingredients:

• 1 cup (240 ml) crème fraîche
• 1/4 cup (30 g) powdered sugar
• 1 tsp ground cardamom
• 1 tsp vanilla extract

Instructions:

1. In a mixing bowl, combine the crème fraîche, powdered sugar, cardamom, and vanilla.
2. Whisk until the mixture is smooth and creamy. Chill in the refrigerator until ready to use.

Orange Toffee Sauce

Ingredients:

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) heavy cream
• Zest and juice of 1 orange
• 1/4 cup (60 g) unsalted butter

Instructions:

1. In a saucepan over medium heat, melt the sugar until it turns a deep amber color, swirling the pan gently without stirring.
2. Carefully add the heavy cream (it will bubble) and stir until well combined.
3. Add the orange zest, juice, and butter, mixing until smooth. Allow to cool slightly.

Assembly

1. Once the profiteroles are cool, cut a small slit in the side of each.
2. Fill them with the cardamom crème fraîche using a piping bag or spoon.
3. Drizzle the warm orange toffee sauce over the filled profiteroles just before serving.

Enjoy your delightful dessert!

Also you can Try Chocolate Profiteroles.