Orange cream-filled choux buns with chocolate sauce and caramelised oranges


For the orange cream
  • 1 vanilla pod, halved, seeds scraped out
  • 300ml/11fl oz whole milk
  • 2 free-range egg yolks
  • 75g/3oz caster sugar
  • 20g/¾oz cornflour
  • 300ml/11fl oz double cream
  • 2 oranges, zest only
  • 3 tbsp orange liqueur
For the choux buns
  • 250ml/9fl oz cold water
  • 110g/4oz cold butter, diced
  • 1 tsp caster sugar
  • 150g/5oz plain flour
  • 4 free-range eggs
For the chocolate sauce
  • 50g/2oz caster sugar
  • 50ml/2fl oz water
  • 175g/6oz dark chocolate, roughly chopped
For the caramelised oranges
  • 3 oranges, peeled and segmented
  • 6 tbsp caster sugar

Preparation method

  1. 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.

  2. Place the egg yolks, sugar and cornflour into a bowl and mix together.

  3. 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.

  4. Once the mixture has boiled, take the pan off the heat, remove the vanilla pod and leave the custard to cool.

  5. 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.

  6. Return to the heat for a minute or two and cook through.

  7. 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.

  8. 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.

James Martin recipes from Saturday Kitchen Best Bites

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time


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