The most delicious combo of eclair pastry and orangey chocolate and cream...
To make the choux pastry:
65g plain flour
1 pot (284ml) double cream
Put the butter and water in a saucepan and heat until the butter has melted and the water is boiling. Turn off the heat and beat in the flour until it forms a ball in the middle. Beat the eggs in a separate bowl and gradually add to the paste a little at a time, beating well until there is a sheen to the paste.
Place an 18cm plate on a piece of lightly floured greaseproof paper and trace a circle around with the wrong end of a spoon. Drop dessertspoons of the paste just inside the circle to form a continuous ring - or make an initial as Carla did a 'C'. Bake at 200 degrees C or Gas Mark 6 for 20 - 30 mins. It should be golden brown when cooked. Leave to cool.
When the choux ring is cool split it horizontally with a large sharp knife. Beat the cream until stiff and spread over the bottom ring. Place the top back on and cover with the chocolate sauce.
To make the chocolate sauce:
50g orange chocolate
125g icing sugar
45ml or 3 tbsp of milk
Melt the chocolate and butter gently together, either in the microwave or in a saucepan. Pour in the icing sugar and milk and stir until the sauce is smooth. If it is too runny let it cool a bit before pouring over the ring.