Chocolate & Clementine Profiteroles
Made at Scott's | Serves 4
For the profiteroles
60g unsalted butter
Pinch of salt
Pinch of caster sugar
80g plain flour
2 medium eggs, beaten
For the compote
4 clementine, zested and segmented (pips removed)
Juice of 1 clementine
1 tbsp caster sugar
For the chocolate sauce
250ml double cream
250g good quality dark chocolate, 55% cocoa solids
For the clementine ice cream
½ litre chocolate ice cream
Zest of 1 clementine
Pre-heat the oven to 175°C / 350°F / gas mark 4.
For the profiteroles, put the water, milk, butter, salt and caster sugar in a saucepan and bring to the boil. Reduce the heat, and then add the plain flour and whisk continuously until the mixture thickens and comes away from the sides of the saucepan, forming a thick paste. Transfer the mixture to an electric mixer fitted with a paddle and turn on a low speed. Gradually add the beaten eggs until you achieve a glossy paste.
Put the mixture into a piping bag with a plain nozzle and pipe into 4cm diameter rounds onto a greaseproof lined baking tray. Bake in the oven on the middle shelf for around 30 minutes until golden in colour. Set aside to cool.
For the compote, pour the clementine juice and zest into a small saucepan and add the sugar. Gently heat until the sugar dissolves and the mixture starts to thicken. Remove from heat and add the clementine segments.
For the chocolate sauce, pour the cream and milk into a heavy-bottomed saucepan and bring to the boil. Break the chocolate into small pieces in a heat-proof bowl and pour the hot cream and milk over it. Stir until all the chocolate has dissolved.
For the clementine ice cream, remove ready-made ice cream from the freezer, allow to soften for half an hour, fold in the clementine zest and re-freeze.
To assemble, take the profiteroles and cut in half diagonally, place a scoop of the clementine ice cream inside and place in a serving bowl then spoon the clementine compote around. To finish, dust with a little icing sugar and pour over the warm chocolate sauce.