Orange Cream Puffs
Streusel Topping (optional)
- 1/2 cup Dixie Crystals Light Brown Sugar
- 1/2 teaspoon salt
- 1 cup minus 1 tablespoon all-purpose flour*
- 6 tablespoons butter, very cold
- 1/2 cup milk
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 7 tablespoons unsalted butter, in slices
- 1 cup + 3 tablespoons bread or all-purpose flour*
- 4-5 large eggs
- 3 cups heavy or whipping cream
- 5 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Zest of 3 large oranges. No white bitter pith
- 2 large oranges
- Chocolate Ganache or Chocolate Sauce
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- For streusel, combine brown sugar, salt, and flour in a medium-sized bowl. Using a cheese grater, grate cold butter into flour mixture.
- Rub ingredients between your hands until dry dough forms. Roll dry and slightly crumbly dough 2-3 credit cards thick between two sheets of parchment or plastic food film. Place on back of a jelly roll pan in freezer.
- Preheat oven to 380°F. For puffs, in a saucepan large enough to hold all ingredients, bring milk, water, salt, sugar, and butter to a boil.
- Remove boiling mixture from heat and rapidly stir in flour with a wooden or firm heat-resistant rubber spatula.
- Return mixture to the heat source and stir over heat for at least 2 minutes or until mixture forms a ball and leaves a dry-looking dough film on bottom of pan.
- Remove from heat. Incorporating eggs can be done using a stand mixer or handheld mixer. Drop batter in a mixer bowl fitted with a paddle attachment.
- Mix in one egg; once fully incorporated, add next. Keep adding one egg at a time until 4 total eggs have been added. Mix until mixture is smooth and shiny. Batter should be glossy and slightly firmer than mayonnaise. If it is still a little too firm, beat one additional egg and add just enough for mixture to be glossy yet firm enough to hold a piped shape.
- Fill a piping bag with a plain tip of about 1/2-inch diameter. Pipe batter evenly into 1.25-inch diameter domes, about 1 inch apart. Alternatively, drop in 2-3 tablespoon amounts onto a cookie sheet.
- Using a round cutter, cut rolled streusel about same sizes as domes and place on top.
- Place in oven. After 10 minutes, reduce temperature down to 350°F and bake until very dry, crisp, and deep golden, about 35-40 minutes. Do not under bake, as this will cause puffs to collapse. When you believe they are done, take one puff out of oven and feel its sides, which should feel crisp. Let sit for 1-2 minutes. If puff did not collapse, remove others from oven.
- Once cooled, using a serrated knife cut top from puffs and set aside.
- Zest 3 oranges and set aside. Remove peel from oranges and cut into segments. Set aside in a refrigerator.
- In a cold bowl, whip cream, sugar, vanilla, and orange zest to firm peaks.
- Fill puffs half full with cream and place an orange segment in each. Top with remaining cream and place top back onto cream puff.
- Place in refrigerator. When ready to serve, prepare or reheat ganache. If sauce is slightly too thick, you can thin using a bit of milk or water. Drizzle/pour onto cream puffs.
- Grate additional zest onto cream puffs, and if desired, serve with more orange segments.
Cream puffs can be made days ahead of your special occasion. Once baked, place them in freezer bags and freeze. Defrost at room temperature when needed. Once defrosted, place in 375°F oven for 4 minutes to make crisp again. Then proceed with filling and finishing.