How to Bake Orange-Filled Choux Buns
Serves: 6
Preparation time: 30 mins
Cooking time: 1 hour
Ingredients needed to make Orange-Filled Choux Buns:
For the orange cream:
- 1 fl oz double cream
- 1 vanilla pod, halved and seeds scraped out
- Zest of 2 oranges, finely gratd
- 1 fl oz whole milk
- 3 tbsp orange liqueur
- ¾ oz corn flour
- 3 oz caster sugar
- 2 egg yolks
For the choux buns:
- 5 oz all purpose flour
- 9 fl oz cold water
- 1 tsp caster sugar
- 4 eggs
- 4 oz cold butter, cubed
Cooking instructions for Orange-Filled Choux Buns:
- To prepare the orange cream, toss both the vanilla seeds and its pod into a saucepan and pour the milk into it.
- Bring the mixture to a boil while beating the egg yolks, corn flour as well as sugar into a uniform mixture in the meantime.
- Remove the boiling milk from heat and beat in the whisked egg mixture until well combined.
- Place it back onto the hob and cook until it starts boiling again, while stirring it relentlessly.
- Turn off the heat once again and get rid of the vanilla pod, before setting it aside to cool.
- Pour the double cream in a bowl and whisk in the orange liqueur as well as grated zest until the mixture blends together to form soft peaks.
- Stuff it into a pastry bag, fitted with a medium nozzle and set aside.
- Warm up your oven to 430 degrees F.
- To make the choux buns, bring a mixture of water, sugar and butter into a boil and continue to do so for a minute or so.
- Turn off the heat and whisk in the complete flour until blended thoroughly form a uniform, lump-free mixture, which separates from the sides of the pan.
- Turn the heat back on and cook the mixture for a couple of minutes or until the raw smell of the flour disappears.
- Remove from heat and set aside to cool it down to some extent.
- Crack the eggs into it, one by one, and beat it into the mixture after each addition.
- Transfer it into a piping bag, equipped with a large nozzle and pipe 6 large portions onto a baking tray, greased earlier with a small knob of butter.
- Place the tray into the oven and place a cup of water placed below the tray.
- Bake them for 5 minutes and allow the steam to leave the oven by opening the door.
- Close the door again and continue to bake for another 20 minutes or until the choux buns crisp up and turn golden brown.
- Remove from oven and poke a hole into the base of each bun with the help of the tip of a sharp knife.
- Return them back into the oven to bake for another 5 minutes or until they turn dry.
- Set aside onto a wire rack to cool completely.
- Pipe the orange cream into each pastry through the hole at its base and arrange them onto a serving plate.
- Serve right away.
Image credit: Wikimedia Commons
