Chocolate Orange Profiteroles

  • 35MINS
  • 55MINS
  • Serves 24
  • 54KCAL

We love everything about this pudding! Crispy pastry, a creamy orange filling and plenty of melted chocolate. Can you believe it’s slimming friendly?

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A Bit Trickier Chocolate Orange Profiteroles pinchofnom.com

NutritionPer Serving

  • Calories54
  • Carbs5.3g
  • Protein2g
  • Fat2.9g
  • Saturates1.1g
  • Sugars1.6g

Chocolate Orange Profiteroles - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

We know these Chocolate Orange Profiteroles look indulgent, but we promise you can enjoy them even when you’re calorie counting or following a diet plan like Weight Watchers. 

There’s a lot to love about classic Profiteroles. Who doesn’t love little chocolate covered pastry bites full of sweetened cream? We have to say, we think these chocolate orange flavoured ones are EVEN better!

To keep the calories down, we’ve made a zesty, citrus-infused filling from reduced fat cream cheese. It might sound strange but it tastes SO good. For that added hint of chocolate orange flavour, we’ve drizzled melted chocolate orange over the top of these profiteroles. 

Whether you serve them for dessert or lay them out for a buffet, they’re sure to be a hit with all your friends and family!

What diets are these Chocolate Orange Profiteroles suitable for?

This Chocolate Orange Profiteroles recipe is suitable for vegetarians. 

This recipe can be made gluten free as long as you switch the following ingredients for gluten free versions:

  • Self raising flour
  • Orange flavoured milk chocolate

This recipe can be made dairy free as long as you switch the following ingredients for dairy free versions:

  • Reduced fat spread
  • Reduced fat cream cheese
  • Orange flavoured milk chocolate

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Chocolate Orange Profiteroles recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Chocolate Orange Profiteroles?

All of the ingredients you need for this recipe should be easy to find in your usual supermarket. There are a couple of bits of equipment that will help make this recipe easier. 

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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You will need a reusable piping bag like this one to pipe out the pastry and fill your profiteroles.

A 2cm piping nozzle is ideal for creating neat profiteroles that are just the right size. 

How many calories are in these Chocolate Orange Profiteroles?

There are 54 calories in each Chocolate Orange Profiterole. This means the recipe falls into our Everyday Light category. 

These Chocolate Orange Profiteroles are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160ºC. Line two baking trays with non-stick baking paper.

Step 2

To make the profiteroles: Place the reduced fat spread, water, white granulated sweetener and salt in a medium saucepan. Place on a medium heat for 3-4 minutes or until boiling.

Step 2 pinchofnom.com

Step 3

As soon as the mixture is boiling, remove from the heat and stir in the flour with a wooden spoon. The mixture will be lumpy at first, but keep beating until the mixture forms a smooth ball and comes away from the sides of the saucepan.

Step 3 pinchofnom.com

Step 4

Add the beaten eggs a little at a time, beating well after each addition. The mixture will look like it’s splitting each time you add the egg, but just keep beating with a wooden spoon and it will become a smooth, glossy paste.

Step 4 pinchofnom.com

Step 5

Spoon the mixture into a piping bag fitted with a 2cm wide plain nozzle. Pipe 12 x 3cm diameter profiteroles onto each tray, leaving space between each. There should be 24 profiteroles in total. If you don’t have a piping bag and nozzle, you can spoon dollops of the mixture onto the trays instead. If there are any ‘tails’ you can dab them down with a clean wet finger.

Step 5 pinchofnom.com Step 5 pinchofnom.com

Step 6

Place in the preheated oven for 35-40 minutes, until puffed up and golden brown. Don’t open the oven door during cooking otherwise the profiteroles may collapse.

Step 7

At the end of the cooking time, turn the oven off and remove the profiteroles. Turn them over on the baking tray and put back in the oven. Leave the oven door ajar and leave the profiteroles in the oven for 10 minutes to dry out further.

Step 8

Remove from the oven and transfer the profiteroles onto a cooling rack. Leave to cool completely.

Step 8 pinchofnom.com

Step 9

When completely cool, split open with a small serrated knife along one side.

Step 9 pinchofnom.com

Step 10

To make the filling: Place the reduced fat cream cheese in a small bowl with the white granulated sweetener and orange zest. Mix until completely combined.

Step 10 pinchofnom.com

Step 11

Place the filling mixture into a clean piping bag fitted with a 2cm plain nozzle. Pipe a small amount (approximately 1/2 – 1 tsp) into each profiterole and then place on a serving plate. Alternatively, spoon in using a teaspoon.

Step 11 pinchofnom.com Step 11 pinchofnom.com

Step 12

To decorate: Place the chocolate in a small bowl and microwave for about a minute or until just melting. Stir until completely melted.

Step 12 pinchofnom.com

Step 13

Drizzle the melted chocolate over the profiteroles, sprinkle with the remaining 1/2 tsp of orange zest and serve.

Step 13 pinchofnom.com

Chocolate Orange Profiteroles - Pinch of Nom Slimming Recipes

What could I serve with these Chocolate Orange Profiteroles?

We can’t imagine a better end to a meal than a couple of these Chocolate Orange Profiteroles. As well as a dessert, we think they work well when served alongside a selection of other teatime treats! Why not serve up with a few of the following recipes?

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How do you know when Chocolate Orange Profiteroles are cooked?

You’ll need to cook these Chocolate Orange Profiteroles until they are crisp and golden. It is important to follow the instructions carefully and not open the oven for 35-40 minutes so that they have chance to puff up. Opening the oven could knock the air out of the profiteroles, causing them to collapse. 

After 35-40 minutes you will need to remove the profiteroles from the oven and turn them over on the baking tray. They then need a further 10 minutes in the oven, with the  oven turned off and the door ajar. This allows the pastry to dry out so that the orange cream can be piped inside. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Chocolate Orange Profiteroles in the fridge?

Once the profiteroles are filled and decorated we recommend eating them within 4 hous of serving. If there are any left over, they can be stored in a container with a lid and kept in the fridge until the next day. 

Can I freeze Chocolate Orange Profiteroles?

You CAN freeze the baked profiterole shells before the filling and chocolate decoration are added. Once the profiteroles are filled and decorated, we would not recommend freezing them. 

If you decide to freeze the baked profiteroles, please do remember to do the following:

  • Make sure that you freeze them as soon as they are cold enough.
  • Choose a container or a bag that is suitable for freezing.
  • Label your dish with the name of the recipe and the date that you froze it on.

How do I defrost Chocolate Orange Profiteroles?

Let the baked profiteroles defrost overnight in the fridge. Once they have thawed you can fill and decorate them following the instructions from Step 9 onwards. 

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Chocolate Orange Profiteroles

We love everything about this pudding! Crispy pastry, a creamy orange filling and plenty of melted chocolate. Can you believe it’s slimming friendly?
  • Prep Time
    35 MINS
  • Cook Time
    55 MINS
  • KCals 54
  • Carbs 5.3G

Ingredients

For the profiteroles

  • 100 g reduced fat spread
  • 150 ml cold water
  • 2 tbsp white granulated sweetener
  • a good pinch of salt
  • 100 g self raising flour
  • 2 large eggs, beaten with a fork

For the filling

  • 180 g reduced fat cream cheese
  • 3 tsp white granulated sweetener
  • zest of ½ a medium orange, finely grated

To decorate

  • 50 g orange flavoured milk chocolate, broken into pieces
  • zest of ½ a medium orange, finely grated

2 x baking trays

non-stick baking paper

medium saucepan

piping bag fitted with a 2cm plain piping nozzle

cooling rack

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 160ºC. Line two baking trays with non-stick baking paper.
  2. To make the profiteroles: Place the reduced fat spread, water, white granulated sweetener and salt in a medium saucepan. Place on a medium heat for 3-4 minutes or until boiling.
  3. As soon as the mixture is boiling, remove from the heat and stir in the flour with a wooden spoon. The mixture will be lumpy at first, but keep beating until the mixture forms a smooth ball and comes away from the sides of the saucepan.
  4. Add the beaten eggs a little at a time, beating well after each addition. The mixture will look like it's splitting each time you add the egg, but just keep beating with a wooden spoon and it will become a smooth, glossy paste.
  5. Spoon the mixture into a piping bag fitted with a 2cm wide plain nozzle. Pipe 12 x 3cm diameter profiteroles onto each tray, leaving space between each. There should be 24 profiteroles in total. If you don't have a piping bag and nozzle, you can spoon dollops of the mixture onto the trays instead. If there are any 'tails' you can dab them down with a clean wet finger.
  6. Place in the preheated oven for 35-40 minutes, until puffed up and golden brown. Don't open the oven door during cooking otherwise the profiteroles may collapse.
  7. At the end of the cooking time, turn the oven off and remove the profiteroles. Turn them over on the baking tray and put back in the oven. Leave the oven door ajar and leave the profiteroles in the oven for 10 minutes to dry out further.
  8. Remove from the oven and transfer the profiteroles onto a cooling rack. Leave to cool completely.
  9. When completely cool, split open with a small serrated knife along one side.
  10. To make the filling: Place the reduced fat cream cheese in a small bowl with the white granulated sweetener and orange zest. Mix until completely combined.
  11. Place the filling mixture into a clean piping bag fitted with a 2cm plain nozzle. Pipe a small amount (approximately 1/2 - 1 tsp) into each profiterole and then place on a serving plate. Alternatively, spoon in using a teaspoon.
  12. To decorate: Place the chocolate in a small bowl and microwave for about a minute or until just melting. Stir until completely melted.
  13. Drizzle the melted chocolate over the profiteroles, sprinkle with the remaining 1/2 tsp of orange zest and serve.

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Recipe notes

Tip: If you don't have a piping bag and nozzle, you can spoon 3cm diameter dollops onto the lined baking tray instead and fill the profiteroles using a teaspoon.
Tip: Be prepared to use some 'elbow grease' when beating the eggs into the pastry mixture with a wooden spoon.
Tip: Make sure to use white granulated sweetener that is the same weight and texture as sugar.

We love seeing your photos! If you’ve made some Chocolate Orange Profiteroles, don’t forget to tag us in your pics!

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