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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Melting chocolate ball with orange craquelin profiteroles

This showstopper may be simplified, but it still has plenty of wow factor. What could be more impressive than deliciously filled choux buns hidden beneath domed chocolate shells?
Paul Hollywood and Prue Leith photographed by Alex Smith, Smith & Gilmour.


For the chocolate spheres

400g (14oz) 70% dark chocolate

50g (1¾oz) good-quality white chocolate

For the orange craquelin

35g (1¼oz) unsalted butter

35g (1¼oz) light muscovado sugar

35g (1¼oz) plain fl our

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About Baking Heaven

Sweeten up your September with the new issue of Baking Heaven, where we've served up plenty of inspiration for baking with fruit! Find out how to make your very own GBBO showstopper – a melting chocolate ball, plus create a delicious orange soufflé and discover everything you need to know about making meringues in our masterclass. Transform storecupboard ingredients to make a loaf of sourdough, find out how to make perfect biscuits with our guide and bake your best ever chocolate brownies... yum! Get your hands on a copy, pop your apron on and let's get baking!