Orange Cream Puffs
- For the dough
- 250 milliliters water
- 100 grams butter
- 150 grams Pastry flour
- 4 eggs
- Fat (for greasing)
- Pastry flour (for dusting)
For the dough: Boil water, salt and butter in a pot. Add flour and stir until a large lump forms. Put dough into a bowl and stir in eggs, one at a time. Grease a pan with butter and dust with flour.
Pour batter into a piping bag with a large tip. Pipe puffs onto a baking sheet lined with parchment paper. Bake in an oven preheated to 175-200°C (approximately 350-400°F) for 35-40 minutes.
Remove and let puffs cool on a wire rack.
For the filling: Soak gelatin in cold water. Combine 6 tablespoons of milk and pudding powder. Boil remaining milk and sugar. Stir in pudding powder mixture and bring to a boil. Dissolve gelatin in pudding, stirring constantly. Cover pudding with plastic wrap and let cool.
Stir pudding vigorously, add 2 tablespoons Cointreau. Beat cream until stiff and fold into pudding.
Pour filling into a piping bag with a long tip and pipe into puffs. Chill for 1 hour.
Combine powdered sugar with remaining Cointreau. Drizzle onto puffs and top with sprinkles. Let set and serve.