5 ½ tablespoons unsalted butter

½ cup sugar

1 large egg

1 ½ cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cardamom

zest of one orange

½ cup whole milk

1 teaspoon orange blossom water

chocolate ganache

225g 70% dark chocolate chips

1 cup cooking cream

Melt the butter in a pan and allow it to cook until it starts to turn brown and smell nutty. Set aside to cool a bit (you don’t want it too cook your egg). Beat together the egg and sugar until you have a pale yellow mixture and then slowly add the cooled butter. In a medium bowl combine all of the dry ingredients and add them to the egg and sugar mix alternating with the milk. At the end stir in the orange blossom water. 

Preheat your oven to 180/350 degrees and grease a mini muffin tin. Spoon the mixture into the tin and bake until golden and fragrant, about 20 minutes.

For the ganache, simply place the chocolate in a bowl. Heat the cream in a saucepan until it’s just starting to bubble around the edges. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir vigorously with a rubber spatula until you have a smooth chocolate mixture. Serve it warm with the puffs.

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