- For the orange cream
vanilla pod, halved, seeds scraped out
- 300ml/11fl oz whole
- 2 free-range
- 300ml/11fl oz
oranges, zest only
- 3 tbsp orange liqueur
- For the choux buns
- 250ml/9fl oz cold water
- 110g/4oz cold
- 1 tsp
- 4 free-range
- For the chocolate sauce
- 50ml/2fl oz water
dark chocolate, roughly chopped
- For the caramelised oranges
oranges, peeled and segmented
- 6 tbsp
For the orange cream, first make a custard. Place the vanilla seeds and pod into a pan. Add the milk and bring to the boil.
Place the egg yolks, sugar and cornflour into a bowl and mix together.
Once the milk is boiling, pour onto the egg mixture and mix well. Return the mixture to the pan and bring back to the boil, stirring all the time.
Once the mixture has boiled, take the pan off the heat, remove the vanilla pod and leave the custard to cool.
Meanwhile, place the double cream into a bowl with the orange zest and liqueur. Whip until soft peaks form then fold this into the cooled custard. Spoon into a piping bag fitted with a medium-sized nozzle.
Return to the heat for a minute or two and cook through.
Remove from the heat and allow to cool slightly. Add the eggs, one at a time, beating well between each addition. Spoon the mixture into a piping bag fitted with a large, plain nozzle.
To serve, pipe the orange cream into the choux buns, through the hole in the bottom of each bun. Place alongside the caramelised oranges. Pour the chocolate sauce over the choux buns and serve immediately.
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James Martin recipes from Saturday Kitchen Best Bites
30 mins to 1 hour preparation time
30 mins to 1 hour cooking time