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Orange Choux Buns

These are light a fluffy choux puff filled with a light crème pâtissière that has a hint of orange and a crunchy, sweet craquelin topping.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 24 Small Choux Buns
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Craquelin
  • ¼ Cup Light Brown Sugar
  • ⅓ Cup All-Purpose Flour
  • 4 Tablespoon Unsalted Butter very softened
  • Pinch of Salt
Choux Pastry
  • ¾ Cup All-Purpose Flour
  • 4 Tablespoon Unsalted Butter diced
  • ½ Cup Whole Milk
  • ½ Teaspoon Salt
  • ½ Teaspoon Granulated Sugar
  • 3 Eggs beaten
  • 1 Egg Yolk for brushing
Crème Pâtissière
  • 1 ¾ Cup Light Cream
  • 2 Oranges zested
  • 6 Egg Yolks
  • ¼ Cup Granulated Sugar
  • ¼ Cup Cornstarch
  • 4 Tablespoon Unsalted Butter softened and diced
  • ½ Teaspoon Orange Extract to taste

Method
 

Craquelin
  1. To make the craquelin, put the sugar, flour, and soft butter into a bowl. Mix until a soft, slightly sticky dough forms.
  2. Place the dough between 2 baking sheets and roll out dough until it is 3mm thick.
  3. Put dough, still in paper, flat in the freezer while you make the choux pastry.
Choux Pastry
  1. Heat the oven to 450 degrees Fahrenheit.
  2. In a medium pan, mix butter, milk, salt, sugar and just under ½ cup of water (100 ml).Set over low heat until the butter has melted and then bring the mixture to a boil.
  3. Remove pan from heat and quick add in flour. Rapidly beat the mixture to make a smooth and glossy dough.
  4. Put the pan back over low heat and beat gently for one 1. The dough should become very thick and will form into a ball.
  5. Put the dough into a stand mixer and let cool until barely warm. Beat in eggs, a little at a time, until a smooth and glossy dough that holds its shape is formed.
  6.  Transfer the dough to a large piping backfitted with a 1.5cm plain nozzle. Pipe 20 4cm-diameter round onto a lined baking sheet.
  7. Lightly brush each mound with beaten egg yolk.
  8. Stamp out 20 3-cm discs of the craquelin and place a disc on top of each choux mound
  9. Put baking sheet into over and immediately reduce the oven temperature to 375 degrees Fahrenheit. 
  10. Bake for 35 minutes, rotating the sheet after 20 minutes. Choux should be puffed, crisp, and golden brown.
  11. Transfer Buns to a wire rack and make a small hold in the side of each with the tip of a small knife or a metal skewer.
Crème Pâtissière
  1. To make the crème pâtissière, pour the milk into a medium pan and add the grated orange zest. Cook over a low heat.
  2. In a separate bowl, mix egg yolks, sugar, and cornstarch until very smooth and light.
  3. When the milk is steaming hot, pour it slowing into the while whisking continuously until the ingredients combine.
  4. Pour mixture back into the medium pan and set over a medium heat. Whisk continuously until the mixture boils and thickens into a smooth custard.
  5. Remove from heat and whisk in butter and orange extract, to taste. Cover with cling film (to prevent a skin from forming) and leave to cool.
  6. To fill choux buns, whisk the crème pâtissière until light and smooth. Transfer the crème pâtissière to a piping back with a7mm plain nozzle and pipe the filling into each choux bun through the steam hole.
  7. Serve immediately and enjoy!

Notes

For a lemon crème pâtissière, use the zest of 3 lemons instead. Use lemon extract instead of orange extract
 
Fill the choux buns with crème pâtissière right before serving to avoid the choux buns from becoming soggy. The crème pâtissière can be stored in the fridge until used. The choux buns can be stored in an airtight container at room temperature if needed.