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Chocolate orange creams puffs with homemade choux pastry

Chocolate Orange Cream Puffs

Chocolate orange creams puffs with homemade choux pastry. Fresh orange juice and zest throughout!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 8 to 10 puffs
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Ingredients
  

For the choux pastry

  • 1/4 cup unsalted butter, at room temp (55 gms)
  • 2 tbsps fresh orange juice
  • Zest of 1 orange
  • 1/4 cup water (60 ml)
  • 1/4 cup whole milk (60 ml)
  • Pinch of salt, skip if using salted butter
  • 2 tsps caster sugar
  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp vanilla extract
  • 2 eggs, beaten (integral to the recipe, I'm not aware of substitutes)

For the filling

  • 1/4 cup whipping cream, chilled at least 24 hours (60 ml)
  • 2 tsps caster sugar
  • Zest of 1 orange

For the chocolate topping

  • 1/3 cup cream, regular or whipping (80 ml)
  • 1/4 cup finely chopped dark chocolate or chocolate chips (40 gms)

Instructions

  • In a sturdy saucepan or pot, combine all the choux ingredients, except the flour, vanilla and eggs. Set the pot on low heat and stir until the butter has melted and the mixture comes to a simmer.
  • Add the flour and use a wooden spoon or silicone spatula to stir the mixture quite fast. It will begin to come together and form a ball at which point keep stirring it around slowly for another minute, pressing it against the sides of the pot to cook the flour. The left-hand side picture below the recipe is the dough at this stage.
  • Take it off the heat and transfer to a mixing bowl. Let cool for a few minutes. Stir the vanilla into the beaten eggs and slowly pour into the bowl while you use either a hand mixer or stand mixer to beat the dough. At first it will look like scrambled eggs, but it will come together and become smooth, thick and shiny in just a couple of minutes. When this happens, stop adding the eggs, even if you have some left. Depending on the weather, the egg size and other factors, you will likely not need to use all of it. Keep the remainder aside for the egg wash. The dough will be thick, but it should be a pipe-able consistency. The right-hand side picture below the recipe is the dough at this stage.
  • Preheat the oven to 200 C. Line a baking sheet with a silicone mat. I tried baking paper, but the puffs stuck to the sheet and I ended up with some bottomless ones so I really recommend a silicone mat here.
  • Fill a piping bag with the mixture and pipe 8 to 10 equal sized mounds, roughly 2 inches in diameter. A swirly piping pattern results in cute baked puffs, but make sure you are piping in consistent circles, leaving no gaps at the bottom because that will result in your filling leaking out.
  • Moisten your finger and smoothen the tops of the little dough mounds. Brush lightly with the remaining beaten egg.
  • Bake for 20 minutes at 200 C, then leave the tray in the oven and lower the temperature to 175 C. Bake for an additional 5 to 10 minutes until the puffs are golden brown. Avoid opening the oven door because it will cause the puffs to deflate.
  • When the puffs are done, let them cool in the oven itself so that the sudden colder air outside doesn't 'shock' them. After 30 minutes, take them out and let them cool completely at room temperature.
  • Meanwhile, whip the cream with the sugar and half the orange zest (save the rest for the chocolate) until soft peaks form and the cream is nice and thick. It helps to chill your bowl and beaters before whipping and the cream MUST be very, very cold. Keep refrigerated till you're ready to fill the puffs.
  • For the chocolate topping, combine the cream, chocolate and the rest of the orange zest from above in a small microwave-safe bowl. This isn't a traditional ganache, more of a quick chocolate sauce. Microwave for about 5 to 10 seconds, then stir to make a smooth, glossy topping. Overheating will cause the chocolate to seize, so it's best to heat in increments and let the warm of the mixture melt any lumps of chocolate. If it seems too thick, add more cream but don't reheat the mixture unless necessary.
  • Now gently split open the puffs, and add a dollop of cream in the center. Place the 'lid' back on and drizzle with the chocolate topping. Decorate with more orange zest. Ta da! These are best eaten immediately though you can store them in the refrigerator for 2 to 3 days. They will soften and will last a couple of days longer if you haven't filled them yet. Happy baking!

Notes

*Original recipe from Sally’s Baking Addiction