CRACKLE-TOPPED PROFITEROLES WITH PISTACHIOS AND ORANGE CREAM

Preparation Method :

• The Choux: Heat water and butter together in a pan over a low heat until butter has melted. Bring to the boil, remove from heat and add the sieved flour.
• Beat with a wooden spoon until mixture forms a smooth ball. Allow to cool a little, beat in eggs, a little at a time, with the sugar.
• Preheat oven to 190°C / 375°F / Gas mark 5. Grease 2 baking trays and line with baking parchment.
• Pipe the mixture to 20 small balls, spaced onto the baking trays. Bake for about 20-25 minutes, until crisp.
• Pierce a hole in the side of each puff and return to oven for 5 minutes. Cool puffs on a wire rack.
• The Caramel: Heat sugar and water, boil until sugar caramelises and turns golden brown. Remove pan from heat and dip base of pan in cold water.
• Use tongs, dip top of each puff into caramel and set on a plate to cool and harden, melt caramel over low heat if needed.
• The Filling: Place half the orange rind into a bowl, add cream and whip. Split roles and fill with the cream and sprinkle with chopped pistachios to serve.