This recipe was provided and performed by Candice Brown at the 2018 Cake Bake & Sweets Show!
- 55g unsalted butter
- 75g plain flour
- Zest 1orange
- pinch of salt
- 2 eggs
- 250g fresh strawberries hulled
- 250g fresh raspberries
- Half zest of lemon
- Half fresh lemon juice
- 50g golden caster sugar
- 5 cardamom pods
- 300ml double cream
- 300ml double cream
- 150g dark chocolate (minimum 70% cocoa solids)
- 25g toasted flaked almonds
- Candied orange peel
- Preheat the oven to 190°C (fan). Line 2 baking sheets with greaseproof paper.
- For the topping, heat the cream in a small saucepan until it just starts to boil. Remove from the heat, add the dark chocolate and leave for 10 minutes before stirring together to make a ganache.
- Put the butter and 160ml water in a large saucepan over a medium heat and allow the butter to melt, then bring to the boil.
- Meanwhile, sift the flour, orange zest and salt on to a folded piece of greaseproof paper.
- When the buttery water is at boiling point, remove from the heat and in one go drop the flour into the water. Mix vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a soft ball in the centre. Return to a low heat and continue to stir the balled mixture for about 1 minute.
- Transfer the hot mix to a bowl and stir round a little to help it cool down. When the mixture has cooled slightly, add one egg and beat using a hand-held electric mixer until the egg is incorporated and the mixture is starting to look thick and glossy. (It may look like it is curdling but keep beating and it will come together.)
- Add the second egg and beat again until the choux dough is smooth, thick and glossy. It should drop off a spoon slowly and hold its shape.
- Spoon the dough into a piping bag and snip a 2cm opening in the end. Pipe out 4cm rounds on the lined baking sheets, leaving a little space between each one.
- Bake for about 25 minutes until golden, risen and crisp. Remove from the oven and transfer the choux to a wire rack to cool.
- Combine the berries, sugar, lemon zest and juice and crushed cardamom pods in a small saucepan and cook over a low heat until the sugar dissolves then turn up to a medium heat and allow to bubble away for 15mins. Allow to cool, then remove the cardamom pods
- Whip up the double cream in a large bowl until thickened
- Slice the choux buns in half vertically. Spoon the whipped cream into a piping bag fitted with a nozzle of your choice. Put the ganache into a second piping bag
- Pipe ganache into the bottom half of each profiterole and top with a dollop ofthe cooled berry mix. Set the top half of the profiterole in place and pipe on a swirl of whipped cream.
- Roughly chop the toasted flaked almonds and sprinkle on top of the cream along with a piece of candied orange peel.