A simply golden choux pastry with a hint of lemon rind to hold this delicious Gelati and finished with a glossy chocolate glaze sauce. What more could you want?
Serves: 10 / 12
Preparation: 110 mins
Cooking: 50 mins
- 1 cup of water
- 75g butter
- 1 cup sifted plain flour
- Pinch of salt
- 4 eggs
- 1 teaspoon of grated orange rind
- 1 teaspoon of grated lemon rind
- Canola or Vegetable Oil Spray
- Preheat oven to 220 degrees fan forced.
- In a large saucepan, place water and butter over low heat until the butter has melted. Bring to boil. It is very important the mixture comes to a boil.
- Add sifted flour and salt into the saucepan, stir with a wooden spoon until mixture forms a ball and leaves side of saucepan.
- Remove from the heat immediately, and let the mixture cool slightly.
- Place mixture into a bowl of an electric mixer. Turn on the mixer to the lowest setting. Allow for some of the heat to escape from the mixture while the mixer is on. Add eggs one at a time, beating well after each addition. Finally add your lemon and orange rind.
- Mixture should be thick, smooth and glossy. You will need to stop the mixer occasionally to scrape the sides of the bowl.
- Line two baking trays with parchment paper. Drop round tablespoonfuls of the mixture, allowing room for profiteroles to spread. You should get between 10-12 profiteroles.
- Lightly spray with canola or vegetable oil and bake profiteroles in a hot oven for 10 minutes. Reduce the oven temperature to 180 degrees fan forced, and cook for a further 40 minutes or until the profiteroles are golden brown and firm to touch.
- When cooked, remove from oven, make a slit in the side of the profiterole which will allow steam to escape and return to the oven for 5-10 minutes to dry out.
- Remove from oven and allow to cool.
CHOCOLATE GLAZE SAUCE
- 150g of dark chocolate, chopped
- 1/2 cup of pouring cream
- Place chopped chocolate and cream in a small saucepan over low heat.
- Stir until melted and smooth.
- Allow mixture to stand for 10 minutes or until it has thickened slightly. Set aside.
To assemble, cut the profiteroles horizontally in half. Remove any soft choux pastry if it didn’t dry out in the cooking process.
Scoop two small balls of Gelista Vanilla Bean Gelati on the bottom base of the profiterole. Place the top half of profiterole on top of the Gelati and drizzle with the chocolate glaze sauce. Serve immediately.
Another recommended Gelati flavour to serve is the Gelista Classic Chocolate Gelati.