Name: Orange Cream Puffs
Cook time: 20 min
Total time: 20 min
Yield: 20 pieces
Ingredients: 65 g water; 65 g milk; 50 g butter (unsalted); 1 pinch of salt; 70 g all-purpose flour; 2 eggs (size M, approx. 110-112 g without shells); 300 ml milk; Zest of 1 organic orange; 3 egg yolks (M); 75 g sugar; 30 g cornstarch; 25 g butter; 40 ml freshly squeezed orange juice; 1 tsp vanilla extract; Powdered sugar or chocolate sauce

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FAQ

Orange Cream Puffs Questions

Why do choux puffs sometimes turn out flat or dense?

Most often it comes down to the dough. If it is too runny, the mounds spread instead of rising, so beat the eggs in one by one and stop when the dough turns glossy and falls in a V-shape. Also keep the oven door shut while baking, because the puffs need steady heat to hold their shape.

Can the orange cream puffs be made ahead?

Yes, you can split the work. The pastry cream can be made first, covered with plastic wrap right on the surface and kept cold. The baked puffs should cool completely before filling. For the crispest shells, fill them shortly before serving, since the cream softens the pastry the longer they sit together.

Can you use another citrus fruit instead of orange?

Sure, you can swap in another citrus fruit like lemon or mandarin, using the zest and juice in the same amounts as the orange. Choose an organic fruit, since the zest is steeped in the milk. Lemon gives you a tangier cream, so you might want a little extra sugar to balance it.

What can be done if the pastry cream turns out lumpy?

Don't worry, you can rescue it. Press the warm cream through a fine sieve to catch any bits of zest or cooked egg, then whisk until smooth. Next time, whisk the yolks, sugar, juice, and cornstarch until completely smooth before adding the hot milk, and keep stirring while the cream thickens in the pan.

What if the choux dough is too stiff after adding the eggs?

Egg sizes vary a little, so the dough can end up thicker than expected. Beat a small amount of an extra egg in, a bit at a time, until the dough is glossy and falls from the spatula in a V-shape. A dough that is too stiff won't puff up as nicely in the oven, so it's worth that extra minute.