Ingredients

The following ingredients have 4 Servings
  • 1 cup blood orange juice
  • 1/4 cup sugar
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup sugar (divided)
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup cornstarch
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cups water
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 eggs
  • 4 oz dark chocolate
  • 1/2 cup heavy cream

Instruction

  • Stirring ocassionally, heat the blood orange juice and sugar together on medium until the juice is reduced to about 1/2 cup.
  • Remove from heat and allow to cool completely to room temperature.
  • Once at room temperature, place in the refrigerator to chill for at least 1 hour.
  • Heat the milk, heavy cream, half the sugar, and the salt together in a saucepan until it reaches a light boil.
  • Stir frequently. Once at a boil, turn down the heat.
  • In a separate bowl, mix together the egg yolks, egg, remaining sugar, and cornstarch until light in color.
  • Whisk the egg mixture constantly as you slowly pour 1/3 of the hot milk into the eggs.
  • Quickly begin whisking the remaining milk in your saucepan and slowly stir in the egg mixture.
  • Put the saucepan on the stove on medium-low heat.
  • Continue to stir until the mixture is thickened and smooth.
  • Put the pastry cream through a fine mesh strainer over a bowl to remove any lumps.
  • Stir in the butter and vanilla extract.
  • Place plastic wrap directly on the pastry cream and place in the refrigerator to cool completely - at least 6 hours, preferably overnight.
  • Once you are ready to use, stir in the blood orange syrup. Both the syrup and the pastry cream can be made a day ahead.
  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with parchment paper.
  • Heat the water and butter together in a saucepan over medium heat until the butter is melted and the mixture is steaming.
  • Remove from heat.
  • Mix in the salt, flour, and sugar and mix in well until the dough forms a ball.
  • Allow to cool about 5 minutes, then beat in the eggs one at a time until combined. It may seem as though it will never happen, but keep mixing and it will eventually incorporate.
  • Fill a piping bag with the pate choux and pipe out large rounds of the dough - about 1 1/2 inches in diameter at least 2 inches apart.
  • Use a moistened finger to pat down any points in your dough.
  • Bake for 20 minutes, turning halfway through.
  • Allow to cool completely.
  • Fill a piping bag fitted with a small round tip with the pastry cream.
  • Use the piping tip to make a hole on the side or under the puff and fill with the pastry cream.
  • Mix together the chocolate and the heavy cream and heat in a microwave at 50% power for 30 second intervals, mixing well between each interval. Once the chocolate is melted, mix well.
  • Dip the tops of the cream puffs in the ganache and allow to dry on a wire rack.
  • Serve immediately.