Hitting the Sweet Spot: Italy's Profiteroles

Italy is hitting the sweet spot for Euro 2024 with the delectable Bigne, also known as Profiteroles.

As fans gather to watch the thrilling matches, these delightful choux pastries make the perfect treat. Interestingly, the Profiterole has connections to both Italy and France, believed to have been invented by an Italian chef named Panterelli around 1530. Panterelli, part of the escort for Catherine de Medici, brought this dessert to the French royal court, cementing its place in culinary history

Instructions:

1. Preheat the oven to 200°C and place a roasting tin in the bottom of the oven to heat.
2. For the choux pastry, place the water, sugar, and butter into a large saucepan. Heat gently until the butter has melted.
3. Turn up the heat, then quickly pour in the flour and salt in one go.
4. Remove from the heat and beat the mix vigorously until a smooth paste is formed. Once the mixture comes away from the sides of the pan, transfer to a large bowl and allow to cool for 10-15 minutes.
5. Beat in the eggs a little at a time until the mixture is smooth and glossy and has a soft dropping consistency. You may not need all the egg.
6. Lightly grease a large baking sheet. Using a piping bag with a plain 1cm nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger to help the tops crisp.
7. Place the baking sheet in the oven. Before closing the door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps create more steam in the oven and makes the pastry rise better. Bake for 25-30 minutes, or until golden brown. If the profiteroles are too pale, they will become soggy when cooled.
8. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the base facing upwards and return to the oven for 5 minutes. The warm air will help dry out the middle.
9. For the filling, mix the orange flavour and zest into the cream and whip until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into them.
10. For the chocolate sauce, place the water and sugar into a pan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan, stirring occasionally until melted. Take the pan off the heat, pour the syrup mixture into the melted chocolate, and stir until smooth and well combined.
11. To serve, place the stuffed profiteroles onto a plate, pour over the melted chocolate, and serve.