Instructions: Preparation time less than 30 mins

Cooking time 10 to 30 mins

These are a bit fiddly, but are worth it and the orange completes this dessert perfectly.

1. Preheat the oven to 200C/425F/Gas7.

2. Place butter into a pan with 300ml/ 1/2 pint water, heat gently until the butter has melted and the water begins to simmer. Quickly add the flour and beat well.

3. Gradually beat in the egg until glossy.

4. Pipe or spoon 20 pieces on to damp baking sheets and bake for 20 minutes until golden and risen.

5. Cut a slit in the side of each profiterole and return to the oven for 2 minutes to dry out.

6. Allow to cool.

7. Whip together the cream and vanilla essence until the mixture forms soft peaks. Pipe into each profiterole and then arrange on a serving plate.

8. Make the chocolate sauce:
by placing the chocolate and cream in a bowl over a pan of simmering water until melted.

9. Beat through the orange rind and juice and the orange liqueur. Pour over the profiteroles and serve.

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