Serves: 12
Total Calories: 413

Chou Pastry:
1 cup water
1/2 cup butter real, cut into pieces
1 cup flour
1/4 teaspoon salt
4 eggs
1 egg yolk
* See note below.
1 2/3 cups half and half
4 eggs yolk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons flour
1 teaspoon vanilla extract
1 cup cream whipped
* See note below.
* Part two.
6 ounces semi-sweet baking chocolate
1 tablespoon butter real
1 cup sugar
1/3 cup water
1 teaspoon instant coffee
* Part two.

* Combine water and butter in heavy saucepan bring to boil. Remove from heat add flour and salt all at once. Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball. Return to heat and continue to stir for 30 seconds to 1 minute to dry out. Transfer mixture to bowl of electric mixer add eggs and yolk, one at a time, beating well after each addition until smooth and well blended. Cover lightly and cool. Grease 2 cookie sheets liberally. Place dough in pastry bag fitted with 5/8 -inch plain tip pipe 1 1/2 -inch mounds on sheets (dough may also be dropped by teaspoonfuls). Bake in a preheated 375° oven for 20 to 30 minutes or until golden brown and crusty. Turn oven off open door and leave in oven to dry out for 30 minutes. Remove to cooling rack (makes approximately 3 dozen cream puffs). Cream Patissière (Cream Filling): * Place half-and-half in heavy saucepan and bring to boil remove from heat. In bowl of electric mixer, beat yolks until thick. Add sugar gradually while continuing to beat. Blend in cornstarch and flour. Pour hot half-and-half into mixture while stirring. Return mixture to saucepan and bring to boil over medium heat, continuing to stir. Cook mixture until thick and creamy, about 10 to 15 minutes. Remove from heat, add vanilla, and cover with plastic cool in refrigerator. Just before filling puffs, fold whipped cream into chilled filling. Chocolate Glaze:
*Melt chocolate and butter in double boiler over boiling water. In small saucepan, combine sugar, water, and instant coffee cover and cook for 10 minutes over low heat. Remove lid and cook to thread stage (230°). Pour syrup slowly into chocolate, stirring constantly until mixture coats the back of a spoon. If syrup is too thick, add a bit more water until proper consistency.

Sugared Orange Rind:
*Peel oranges thinly, removing rind but not white part of skin. Cut rind diagonally into very thin julienne strips. Blanch in 2 cups boiilng water for 2 minutes. Drain. Bring sugar and water to boil in heavy saucepan and simmer, covered, for 5 minutes. Remove lid, add orange strips. Simmer gently until strips are semi-clear, about 10 minutes. Remove from heat and strain out syrup place rind on waxed paper, separating strips as much as possible and allow to dry for a few hours or overnight.

To assemble profiteroles, cut a small slit in side of each puff. Using a small tip on pastry bag, fill each puff through slit in side. Pile filled puffs in a pyramid on a round serving platter. Spoon chocolate glaze carefully over top and drizzle on each layer of puffs. At base of pyramid place orange strips in a border. Spoon any remaining glaze over servings.

Nutritional Facts:

Serves: 12
Total Calories: 413
Calories from Fat: 238

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