375ml full cream milk
1 cup thickened cream
80g caster sugar
5 cardamom pods, bruised
1 tbs finely grated orange zest
4 egg yolks
1 heaped tbs cornflour
1 tsp Cointreau
75g butter, chopped
250g plain flour
125ml thickened cream
1 tsp finely grated orange zest
70g dark chocolate (70%), finely chopped
2 tbs Cointreau
1. To make orange custard, stir milk, cream, sugar, cardamom pods and zest in a saucepan over low heat until sugar is dissolved and mixture is hot.
2. Whisk egg yolks and flour until smooth and combined. Gradually whisk in hot milk mixture in a thin steady stream.
3. Return mixture to saucepan and cook, stirring, over low heat until thick. Pass through a sieve and into a bowl. Stir in Cointreau. Cover surface with plastic wrap and refrigerate until cold.
4. Preheat oven to 180C. Line an oven tray with baking paper.
5. To make profiteroles, bring water and butter to a boil in a small saucepan. Remove from heat. Add flour and salt. Beat with a wooden spoon, until mixture leaves side of pan and forms a smooth ball. Remove from heat and cool slightly. Gradually beat in eggs, one at a time, beating well after each addition, until mixture is thick and glossy.
6. Spoon mixture into a piping bag fitted with a round nozzle. Pipe walnut-size balls, 4cm apart, onto prepared trays (will make about 20).
7. Bake 10 minutes or until puffed and golden. Reduce oven to 150C. Bake for a further 10 minutes or until crisp. Turn oven off. Cut a slit in base of profiteroles, to allow steam to escape. Return to oven for 10 minutes or until dry. Cool.
8. To make chocolate sauce, stir cream, sugar and zest in a saucepan over low heat until sugar dissolves and mixture is hot. Pour over chocolate in a bowl. Stir until smooth and melted. Stir in Cointreau.
9. Spoon or pipe custard into profiteroles. Drizzle with sauce.
This recipe has been tested.