Profiteroles with orange jelly and whipped cream

Cooking

Step 1

1. Sift flour onto a large sheet of paper or parchment. Pour 250 ml of water into a deep frying pan, put on fire and bring to a boil. Add butter and salt. Reduce fire to minimum. Take a sheet of paper with flour so that a groove is obtained, and, continuously stirring with a whisk, pour flour into the pan. Knead, without removing from heat, until a homogeneous mass is obtained. 2. Remove the pan from the heat. After 2 min. beat 2 eggs into the dough, mix. Transfer the dough to a bowl, add the remaining eggs. Beat the dough with a wooden spoon until you get a shiny homogeneous mass. 3. Preheat the oven to 200°C. Grease a baking sheet with a little butter and sprinkle with flour. 4. Transfer the resulting dough to a culinary bag. Spread the dough out of the bag onto a baking sheet in circles the size of a walnut. Put in the oven and bake for 10 minutes. Raise the temperature to 220°C and cook for another 10-15 minutes. 5. Remove the baking sheet with the profiteroles from the oven. Pierce the finished buns on one side to release steam. Transfer onto a wire rack and let cool. With a small sharp knife or scissors, make a slit in the top of each bun. It should be of such a size that you can put the filling inside with a teaspoon. 6. Soak gelatin in 50 ml of warm boiled water. Peel the orange from the peel, films and seeds. Using a pestle, mash the orange pulp and 2 tbsp. l. Sahara. Add gelatin, mix until the granules are completely dissolved. Put some orange jelly on the bottom of each bun. Whip the cream with sugar, put them on top of the jelly. Through a small sieve, sprinkle the profiteroles with powdered sugar.