1 cup water
1 cup flour, sifted
½ tsp salt
FOR THE FILLING
250g Mascarpone cheese
3 tbsp orange zest
2 tbsp icing sugar
FOR THE SAUCE
100g white chocolate
20g unsalted butter
1/3 cup cream
1 orange, juiced
1 Preheat the oven to 200C.
2 Lightly grease a baking sheet.
3 Place the water and butter in a saucepan and bring to the boil, stirring occasionally.
4 Quickly pour the flour and salt into the boiling water mixture and beat with a wooden spoon, lowering the heat until the mixture forms a ball. Transfer to a bowl and allow to cool.
5 Using an electric hand mixer, beat the eggs in, one at a time, until the mixture is thick and glossy.
6 Using two spoons, scoop balls of the mixture on to the baking sheet and bake for 20 minutes or until puffed.
7 Reduce the heat of the oven to 180C and bake for another 10 minutes or until golden and crispy.
8 Gently slit the puffs to allow the steam to escape and thenset aside to cool.
9 Prepare the filling by beating the Mascarpone cheese with the orange zest and icing sugar, mixing well until combined.
10 Fill the profiteroles with the mixture.
11 To make the sauce, place the chocolate, butter, cream and juice into a small heatproof bowl over a saucepan of simmering water, being careful that the water does not touch the bowl. Stir until combined. Set aside to cool.
12 Drizzle the profiteroles with the orange sauce and serve.