Chocolate Orange Eclair Rings
- For the choux
- 250 milliliters
- 1 pinch
- 1 teaspoon
- 50 grams
- 150 grams
- 80 grams
- For the filling
- 80 grams
- 40 grams
- 200 grams
- ½ teaspoon
For the filling: Melt the butter with the cremè fraîche in a bowl over a pot of simmering water. Melt the chocolate. Stir in the orange zest and liqueur. Immediately spread into a flat, metal container and chill until almost set.
For the choux: Bring the milk, butter, salt, and sugar to a boil. Add the flour all at once and stir until smooth with a wooden spoon. Stir continuously on the stove until it forms a smooth and shiny ball and a skin forms on the bottom of the pan. Transfer the choux into another bowl and let cool slightly.
Meanwhile, whisk the eggs and gradually add to the cooled choux. The dough should be shiny and smooth.
Preheat the oven to 200°C (approximately 400°F). Line a sheet pan with parchment paper.
Place the choux into a piping bag with a star tip and pipe into rings about 1 inch thick and 8 cm (approximately 3 inches) in diameter onto the parchment paper. Sprinkle the rings with almonds and bake until golden brown, about 30 minutes. Remove from the oven and cut the rings in half horizontally and let cool on a wire rack.
For the filling: Place the chocolate mixture in a mixer and whisk until light and airy. Place in a piping bag. Pipe the chocolate filling on the bottom of the rings and place the top on the filling.
To serve: Garnish with powdered sugar and sprinkle with sugar pearls.