Ingredients for 4 Servings
- 250 ml water
- 60 g butter
- a pinch of salt
- 200 g plain flour
- 4-5 eggs
- fruit segments of 1-2 oranges
- 3 cl STROH 40
- some simple syrup*
- 250 ml heavy cream
- 20 g vanilla sugar
- a dash of STROH 40
- Icing sugar for dusting
*To make simple syrup, bring equal parts of water and sugar to a boil and let them simmer over medium heat for approximately 15 minutes, stirring continuously to dissolve the sugar. Allow the syrup to cool completely before using it in further preparations.
- For the choux pastry, bring water, butter, and salt to a boil in a saucepan. Then add the flour and stir it in with a wooden spoon.
- Continuously stir the mixture over heat until it detaches from the pan.
- Transfer the still hot mixture to a stand mixer with a dough hook attachment and gradually add the eggs. Wait briefly each time until each egg is fully incorporated into the dough. Add as many eggs as needed until you achieve the desired consistency.
- Fill the choux pastry dough into a pastry bag fitted with a star tip and pipe it onto a baking sheet. Bake in the oven at 210 °C for 10 minutes, then reduce the temperature to 190°C top bottom heat and continue baking for another 35 minutes. It’s crucial that the pastries are fully baked, as they may collapse otherwise. Therefore, it is better to bake them for ten minutes longer than too short.
- Warm 3 cl of STROH and some simple syrup. Cut the orange segments into pieces and briefly toss them in the warmed liquid.
- Whip the heavy cream with vanilla sugar, add a dash of STROH to enhance the flavor, and transfer it to a pastry bag.
- Slice the cooled choux pastry in half with a bread knife. Arrange the marinated orange segments on one half.
- Pipe the whipped cream onto the oranges using a star tip. Place the top half of the choux pastry on top and dust with powdered sugar. Arrange additional orange segments on the plate.