Salambos, profiteroles...and birds

We had a busy weekend - it was C's father's 90th birthday last week, and there was a family meal on Saturday. I was asked to make a dessert, so I thought I'd make profiteroles. And just for a change I made some of them as Salambos à l'Orange. It's the same choux pastry buns, but you used caramel to top them (being careful not to burn your fingers when you're dipping the buns into the hot caramel) and filled with an orange flavoured cream; the finely grated zest of one orange crushed with a couple of spoons of sugar and a bit of orange juice or an orange liqueur like Cointreau or Grand Marnier, folded into stiffly whipped cream. I had more orange cream than I needed, so some of the regular profiteroles had orange filling too - very nice with the chocolate sauce.
Our little robin is still hanging around. These photos were not even with the big zoom, I was able to get quite close. C was amazed one morning when he was out to see how close the little robin will come. Speaking of which, I'd better go and fill up the feeder, I didn't have time to do it this morning.