Orange Cream Puffs

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.