The combination of light, crispy profiteroles with the decedent chocolate sauce makes this dessert an instant hit.
Preheat the oven 220°C/gas mark 7.
Grease a baking sheet with Pure spread.
For the profiteroles put the Pure spread and water in a saucepan, bring to the boil and remove from the heat
Add the flour and mix thoroughly until dough is formed. Return to the heat and stir until the mixture comes away from the sides of the pan.
Cool for 2-3 minutes
Gradually add the eggs, beating well to form a paste.
Spoon a rounded teaspoon of mixture onto the baking sheet or use a piping bag with a connector but without a nozzle.
Bake for 15-20 minutes until golden. Cool on a wire rack.
To make the pastry cream, blend some of the soya milk with the cornflour paste, maple syrup and orange rind.
Heat slowly stirring until the mixture thickens. Stand the pan in cold water to cool quickly.
Cover the surface with a piece of cling film to prevent a skin forming.
Cream the Pure spread in a bowl, add the cooled soya milk mixture a little at a time and the liqueur, mix until blended together.
Refrigerate until required. This mixture will keep for 3 days in the fridge.
To fill the profiteroles place the cream in a piping bag using a large star nozzle.
Make a little hole in the profiterole with a pointed knife and pipe in the cream.
For the chocolate sauce place the Pure spread, soya milk, chocolate and syrup in a pan and heat slowly, stirring constantly until the chocolate is melted and the mixture is smooth. Stir in the brandy.
Stir in the brandy.
Tips: The profiteroles can be made, filled with the cream and frozen for up to a month. Put the sauce into individual dipping pots and serve with the filled profiteroles and some fresh strawberries, raspberries or cape gooseberries.
30 servings
30