Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------CREAM PUFF SHELL---------------------------
1 c Water 1/2 ts Salt
1/2 c Unsalted Butter; cut into 1 c All-Purpose Flour
-pieces 4 Eggs
1 1/2 ts Orange Rind; grated

--------------------ORANGE CREAM FILLING-------------------------
2 c Heavy Cream 2 tb Orange Liqueur
1/2 c Powdered Sugar

-----------------------CARAMEL GLAZE----------------------------
1 c Sugar 2 tb Orange Juice
1/3 c Water

Grease and flour 2 cookie sheets. Using cake pan as guide, draw an 8"
circle in center of one cookie sheet. Combine water, butter, rind and
salt in saucepan. Bring to a boil. Remove from heat. Immediately beat
in flour with wooden spoon. Return to low heat; continue beating
until mixture forms a ball, leaving side of pan. Remove from heat.

Add eggs one at a time, beating well after each addition; beat until
shiny. Scrape into a large pastry bag fitted with a 3/4" plain tip.
Holding bag at a 45ø angle, pipe ring over circle outline. Pipe
another ring next to first on inside of circle. Lastly, pipe on top
of two, covering seam. With remaining dough, pipe small puffs on
second cookie sheet.

Bake in a preheated 400øF. oven for 40 minutes or until top is
browned and crisp. Cut small slit in puffs and several slits in large
ring. Cool on wire rack. Cut ring and individual puffs in half
horizontally. Reserve. Beat cream in large bowl until soft peaks
form. Gradually beat in powdered sugar until peaks form. Mix in
liqueur. Refrigerate.

Combine sugar, water and orange juice in a small saucepan over
moderate heat; stir until sugar is dissolved. Bring to a boil; cook
without stirring until light amber and candy thermometer registers
350øF. Set pan in larger pan of cold water until temperature
registers 240øF. Place bottom of ring on serving plate. Spoon filling
into bottom halves of small puffs. Spoon remaining filling into
bottom of large ring. Using fork, dip outside of tops of small puffs
into glaze; place on rack to set. Place top on large ring. Place
glazed tops on small puffs; set on top of filled ring. With small
spoon, drizzle glaze over ring. Serve immediately.

Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA

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