Orange Cream Puffs (Pate a Choux a L'orange)

Make the cream puff paste: Preheat oven to 425ºF. Line a baking tray with greaseproof paper. Set aside.

Beat eggs with a fork in a mixing bowl to blend. Set aside.

Heat milk, water, salt, and butter in a heavy saucepan. Bring the mixture to a full, rolling boil. Remove the pan from the heat and add the flour all at once. Stir quickly. Return the pan to heat and continue stirring until the dough forms a ball and begins to coat the bottom of the pan.

Transfer the dough to the bowl of a stand mixer. With paddle attachment, mix until cooled slightly. At medium speed, beat in the eggs one at a time. Continue beating until all the eggs have been incorporated.

Fill a pastry bag with a round tip with the dough. Pipe out 1 1/2-inch round mounds on the prepared tray. Bake for 10 minutes at 425ºF. Lower heat to 375ºF until mounds are well browned and very crisp, about 15 minutes. Remove from oven. Cool.

Make the orange pastry cream: In a heavy saucepan, bring the milk and orange zest to just a boil. Beat egg yolks, egg, and sugar together until the eggs thicken and lighten in color, about 2 to 3 minutes. Beat in the flour.

Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return this mixture to the saucepan and bring to a boil, stirring constantly, until it thickens to the consistency of a pudding. Remove from heat.

Stir in the vanilla and orange extract (or orange liqueur) until completely blended in. Strain.

Place a piece of plastic wrap directly on the surface of the pastry cream. Let cool in the refrigerator until ready to use.

Assemble the cream puffs: Cut a slice from the top of each puff. Fill with orange pastry cream. Chill. Before serving, sprinkle with confectioners' sugar.