Profiteroles with orange caramel

Profiteroles with orange caramel

Total: 1 hr 15 min. | Active: 40 min.
Nutritional value / piece: 83 kcal
, Fat: 5 g
, Carbohydrate: 8 g
, Protein: 1 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Choux pastry

3 dl water
75 g butter
1 pinch salt
2 tbsp sugar
½ organic orange, use grated zest only
180 g white flour
3 eggs, beaten

Orange caramel filling

150 g sugar
3 tbsp water, hot
1 organic orange, use grated zest and juice
2 tbsp orange liqueur (e.g. Grand Marnier)
3 dl full cream
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How it's done

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Choux pastry

Place the water and all the other ingredients up to and including the orange zest in a pan, bring to the boil and then reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny. Transfer the mixture into a piping bag with a round nozzle (approx. 14 mm in diameter). Pipe approx. 40 walnut-sized blobs onto a baking tray lined with baking paper, ensuring they are well spaced out.


Approx. 20 mins. in the centre of a fan/convection oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry out with the door ajar for approx. 15 mins., remove from the oven, allow to cool on a rack.

Orange caramel filling

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Remove the pan from the heat, add the orange zest and juice along with the liqueur, reduce to a syrupy consistency. Remove the pan from the heat, leave to cool. Set 1/3 of the caramel to one side. Beat the cream until stiff, stir in the caramel. Spoon the filling into a piping bag with a smooth nozzle (approx. 6 mm in diameter). Using a wooden skewer, make a small hole in the lower half of each profiterole. Fill the profiteroles.


Gently heat the reserved caramel in a small pan, drizzle over the profiteroles.

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