Profiteroles with chocolate orange sauce

• Choux Pastry:
• 150ml (¼ pint) water
• 4 tablespoons Flora Cuisine
• 65g (2 ½ oz) plain flour, sieved
• 2 eggs, medium, lightly beaten
• 150ml (¼ pint) whipped cream, whipped
• Chocolate Orange Sauce:
• 1 tablespoon Flora Cuisine
• 55g (2 oz) plain chocolate, broken
• into squares
• 4 tablespoons golden syrup
• Zest of 1 orange

Put water and Flora Cuisine in medium saucepan and bring to boil over moderate heat.

Remove from heat, immediately add flour. Return to heat and beat with wooden spoon for 2-3 minutes until mixture leaves sides of pan. Cool slightly. Gradually beat eggs into mixture until no traces remain.

Place teaspoonfuls of the choux mixture well apart on greased baking sheet. Bake in preheated oven 220° C, 425° F, Gas 7 for 15 minutes then reduce to 190° C, 375° F, Gas 5 for 15-20 minutes.

Slit sides of profiteroles and cool on wire tray. When cool, fill with cream.

To make sauce, place all ingredients in small bowl over pan of hot water. Leave to melt and beat until smooth and glossy.
Arrange profiteroles on serving dish. Serve with chocolate orange sauce.