Originally uploaded by wanderingcoyote.
So here is a shot of the dessert I made on Saturday night. The profiteroles (choux) are filled with orange-spiked whipped cream and a Grand Marnier ganache was poured over the top. The clotted cream I piped out with a star tip on the top of each profiterole and an extra few rosettes decorate the plate. I made something similar to this my first time doing dessert for the restaurant, way back in October.
Clotted cream is amazing stuff; I sweetened this with a bit of sugar and added some Grand Marnier to it as well. The combination of orange and chocolate is divine, and cream of any consistency is an amazing addition to any dessert.