Baking · Desserts · East meets West Fusion · Food · Uncategorized

Saffron and Cardamom Infused Profiteroles Smothered in Chocolate Cointreau Sauce

Saffron and Cardamom Infused Profiteroles Smothered in Velvety Chocolate Cointreau Sauce by Chinskitchen

One for me, one for you, one for me, one for you, oh ok you can have as many as you like. Oh yes I am continuing with my dessert posts for the festive season and this one is surely not  to miss. Do you like profiteroles? Are you someone who is not afraid of trying something new that will tantalise your taste buds? Then this dessert is for you. Why? Because the choux pastry is lightly spiced with rich Saffron ,thick cream spiced with warm cardamom and finally a fountain of velvety chocolate Cointreau sauce smothering these individual profiteroles, one dessert that will certainly wow your guests. The great thing about this recipe is that you can bake the profiteroles a day ahead and cream and sauce on the day so when it comes to assembling it all together it will be done in no time and whilst your doing this, you can sneakily have a couple.  The combination of saffron in choux pastry and cardamom in the chantilly cream match so well , in every bite of the profiterole you get a balanced flavour of the spice, cointreau sauce and cream. By controlling the amount of sugar added to the cream it is subtle in sweetness and you can easily substitute sugar with sweetener.To make it non alcoholic, instead of cointreau add some orange extract and zest. Here I have sprinkled some roasted pistachios to add that nutty crunch, these gorgeous pistachios were given to me as sample to trial by Whynut, these pistachios are so light and crunchy, once I started eating them I couldn’t stop. They definitely add that extra sparkle to these delightful profiteroles.

Saffron and Cardamom infused Profiteroles Smothered in Chocolate Cointreau

Saffron spiced Choux Pastry ( adapted from The Great British Bake Off How to Bake)

Makes: Approx 25 medium sized profiteroles
Total time to prepare this Dessert: 1.5-2 hours


100g Plain flour sifted
75g Salted butter
3 Large eggs- room temperature
1 Egg beaten with a pinch of salt
2 Pinches good quality Saffron
175ml Water


1. In a pan, add the saffron, water and butter, heat the mixture on medium heat and heat gently to melt the butter. Bring this mixture just to a boil and quickly add the flour.
2. Quickly remove pan off the heat and mix the flour into the water and butter mixture until all well incorporated. Beat until you get a smooth mixture.
3. Return the pan to low heat and cook the dough mixture for 2 minutes stirring continuously until it starts coming away from the sides of the pan. The dough should be glossy and smooth.
4. Transfer the dough into a large bowl and let it cool to a temperature that is warm to handle.
5.One by one beat the eggs into the dough mixture,make sure you beat well after each addition. Use an electric mixer to achieve the right result.
6. You should have a shiny but paste like dough, to test scoop some dough in a spoon and it should fall from a spoon with a light shake or tap. Be careful the mixture is not too wet or else it will spread too much during baking process. Pre heat the oven to 200 degree C or 180 C for fan assisted.
7. Spoon the choux pastry dough into a piping bag with a plain tube 1.5cm wide, if you don’t have a nozzle just snip the end of the piping bag so the opening is approx 1.5cm. Pre heat oven to 200 degree C or 180 for fan assisted.
8. Line baking tray with parchment paper and pipe circles about 4cm wide and 2cm high.
9. Once all the dough has been used, brush the piped dough with salted egg but be very careful not to allow any to drip onto the paper or else the pastry will stick.
10. Bake the choux pastry for 15 minutes, reduce the temperature to 180 degree C or 160 C for fan assisted. Quickly open and close the oven door and bake for 5 minutes.
11. Remove the tray from the oven, using a cocktail stick poke a small hole in each profiterole to release the steam.
12. Return the trays bake into the oven and bake for 4 minutes or until firm.
13. Remove from the oven, transfer to a wire rack to cool.

Cardamom Spiced Cream

250ml Double Cream- cold
1/4 Tsp Ground Cardamom
2 Tbsp Icing sugar

Chocolate Sauce

150g Dark chocolate chopped
30g Butter
100ml Water
2 Tbsp icing sugar
1 Shot Cointreau or add per taste

To Decorate: Roasted Pistachios


1. To make the cream, use an electric whisk to whip the cream, sugar and cardamom to medium stiffness. Best results will be obtained if you chill your whisk and bowl. Store in fridge until required but not for more than 1-2 hours.

2. To make the sauce, in a non stick saucepan add all the ingredients except cointreau and heat gently, stirring continuously till the chocolate and butter has melted and you get a smooth sauce. Remove from heat, add in the cointreau and the sauce is ready to be used.

3. To assemble, either use a long thin nozzle to pipe cream into the profiteroles or slice the profiteroles and spoon cream. Arrange profiteroles on a serving dish, you can tower them if you like, pour the sauce all over and sprinkle with pistachios. Your dessert is ready to be served.


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