Step 1
Preheat the oven 220°C/gas mark 7.
Step 2
Grease a baking sheet with Pure spread.
Step 3
For the profiteroles put the Pure spread and water in a saucepan, bring to the boil and remove from the heat
Step 4
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.
Step 5
Cool for 2-3 minutes
Step 6
Gradually add the eggs, beating well to form a paste.
Step 7
Spoon a rounded teaspoon of mixture onto the baking sheet or use a piping bag with a connector but without a nozzle.
Step 8
Bake for 15-20 minutes until golden. Cool on a wire rack.
Step 10
To make the pastry cream, blend some of the soya milk with the cornflour paste, maple syrup and orange rind.
Step 11
Heat slowly stirring until the mixture thickens. Stand the pan in cold water to cool quickly.
Step 12
Cover the surface with a piece of cling film to prevent a skin forming.
Step 13
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.
Step 14
Refrigerate until required. This mixture will keep for 3 days in the fridge.
Step 15
To fill the profiteroles place the cream in a piping bag using a large star nozzle.
Step 16
Make a little hole in the profiterole with a pointed knife and pipe in the cream.
Step 18
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.
Step 19
Stir in the brandy.
Step 20
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.
