Bradley ChenComment

Olive Oil Blood Orange Profiteroles

Bradley ChenComment
Olive Oil Blood Orange Profiteroles

Olive Oil Blood Orange Profiteroles

March 4, 2018

Sorry for the delayed post! The past week has been hectic in terms of studying for exams, dealing with the snowstorm, and realizing the world is honestly C R U E L. Fortunately, the hotel had a slow day and I was able to take my time doing what I love most. 


I don't have much to say today just because nothing has really come to mind as I've either been on the grind the whole week or I'm just too tired to regurgitate this wave of negativity. However, I had the pleasure of watching a dance show put on by the Performing and Media Arts department at Cornell yesterday evening. The artistic intricacy and freedom of the dancers inspired me to think outside the box a little bit. Thus, I toyed around with the combination of citrus and olive oil. Although the addition of olive oil may seem unusual, trust me when I say it gives a nice earthy flavour to complement the blood orange. 

Additionally, I modified by choux pastry recipe by adding some powdered sugar to give the shells a bit of flavor as well. Let me know what you think! As always, I hope you have a great weekend. 





For the Choux Buns

  • 1/4 cup of water

  • 1/4 cup of milk

  • 1/2 cup of butter

  • 1 cup of bread flour

  • 1/4c of powdered sugar

  • Pinch of salt

  • Approximately 6 eggs

For the Olive Oil Blood Orange Cream

  • 2  cups of heavy whipping cream

  • 1/2 cup of olive oil

  • 1 cup of blood orange juice

  • 1 tbsp. of blood orange zest

  • 3/4 cup of sugar

  • Approximately 6-7 egg yolks

For the Choux Buns

  1. Preheat the oven to 350F/175C.

  2. Combine the water, milk, butter, sugar, and salt in a saucepan over medium heat. 

  3. Once the mixture boils, dump in the flour all at once. 

  4. Remove from heat and vigorously stir until the flour is fully incorporated.

  5. Return the dough to low heat and continue mixing until a thin layer of film forms on and sticks to the bottom of the pan. 

  6. Transfer the dough to a mixing bowl and leave to cool for 10 minutes. 

  7. In a separate bowl, crack 5 eggs and whisk until combined. 

  8. Pour a small amount (about 1/5 ) of the eggs into the dough and mix until fully incorporated. Continue this process, adding more egg only until the previous addition is fully incorporated. 

  9. Transfer the choux dough to a pastry big with a round tip

  10.  Pipe the dough on a parchment lined baking sheet in equally sized rounds. Make sure to leave enough space (approximately an inch) between each choux bun to give room for rise.

  11. Bake for approximately 30 minutes, rotating the sheet pan halfway. 

For the Olive Oil Blood Orange Cream

  1. Heat the olive oil until it spits when water is flicked into the oil. Whisk in the sugar, blood orange juice, and blood orange zest. 

  2. Let cool slightly and whisk in the egg yolks.

  3. Return the curd to high heat and whisk continuously until it begins to thicken. Strain to remove any curdled eggs. 

  4. Whip the cream to medium stiff peaks and fold into the blood orange curd.


  1. Poke the bottom of each profiterole wit a knife, making a cross pattern. 
  2. Using a piping bag, fill each profiterole with the blood orange cream
  3. Garnish with powdered sugar, blood orange slices, and a drizzle of olive oil.