Instructions

Cream Puff Crust

2 Tbsp Lemon Juice
¼ Cup (60g) Orange Juice
¼ Cup (60g) Grapefruit Juice
3 Large Eggs
1 Egg Yolk
¾ cup (150g) C&H® Granulated Sugar
¼ tsp Salt
1 Cup (255g) Unsalted Butter

Cream Puffs

Step 1 Preheat oven to 400°F.

Step 2 In a small pot, bring your water, milk powder and butter to a simmer/slight boil.

Step 3 Add the flour and salt into your pot at once continuing to cook on high heat and stirring the mixture with a spatula continuously until a dough starts to form and a thin film appears at the base of the pot. This should take 3-5 minutes.

Step 4 Place the dough into the bowl of a stand mixer and using a paddle attachment, start to mix in order to cool down the dough.

Step 5 Add eggs to the choux dough one at a time, continuously mixing with the paddle attachment. You'll know that your dough is at the right consistency when the dough forms a V-shape as it hangs off the spatula and/or paddle attachment.

Step 6 Transfer the choux dough to a piping bag and snip off the tip of the bag to create a ½ inch opening.

Step 7 Pipe one-inch rounds of dough onto a parchment-lined baking sheet leaving space between each cream puff - two to three inches. Leave at least 3 inches in between each dollop for when the choux will begin to inflate (about 6 on each baking sheet).

Step 8 Take the frozen cream puff crust out of the freezer and use a 2-inch round cutter to cut circles of crust out. Then, gently place one disc on top of your piped batter.

Step 9 Place the cream puffs into the oven baking for 5 minutes before turning down the temperature to 350°F for an additional 25-30 minutes or until browned. Then remove from the oven and cool completely before filling.

Citrus Curd Filling

Step 1 In a saucepan, heat a few inches of water on medium, and bring to a simmer.

Step 2 With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture.

Step 3 Take care to continuously mix while the temperature raises, and the mixture thickens.

Step 4 Remove bowl from heat once a thermometer reads 180°F.

Step 5 Continue whisking mixture continuously in order to help it cool down.

Step 6 Once the temperature has lowered to 135°F, add 1/2 inch pieces of butter to the mixture.

Step 7 Using an immersion blender, continue to blend until butter is fully incorporated.

Step 8 Let citrus curd set overnight before using so that it has a chance to set before filling cream puffs

Step 1 Add your C&H® Granulated Pure Cane Sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. If using a thermometer, you should reach 165°F.

Step 2 Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has completely cooled.

Candied Kumquats

Step 1 Slice your kumquats in thirds and discard any seeds you can that are easy to discard.

Step 2 Heat the water and C&H® Granulated Pure Cane Sugar over high heat until it comes to a boil. Simmer for 4 minutes then add the kumquats and simmer for an additional 10 minutes.

Step 3 Drain the kumquats through a wire sieve set over a bowl and pat dry before setting aside to garnish with.

Assembling the Cream Puffs:

Step 1 With a serrated knife, cut the tops off of each choux puff.

Step 2 Pipe the citrus pastry cream into the choux cavity.

Step 3 Pipe the vanilla meringue on top of the cream puff and toast edges with a blow torch as preferred.

Step 4 Add slices of citrus and candied kumquats for garnish before serving!