Cream puffs! Cream puffs! Eat 'em!
January is the best time for citrus fruit. Or maybe citrus fruit is the best part about January (that and MY BIRTHDAY).
And RED. Which is my favorite color.
I think oranges might just be my favorite food in the whole world.
And considering how many foods there are in the world, and how much I love almost all of them, that is a high, high honor.
Tangerines? They're good too, but have you ever noticed how tough their membranes are?
So tasty, even sweeter than oranges. But tough.
That's why this recipe only calls for the juice.
These taste like an Orange Dream Bar, with a tangerine twist and a bit o' pastry tucked in there.
Yeah, they're a little brown, okay. Cook them less than I did, that's my advice.
But they tasted grrrreat, brown or not brown. I don't discriminate.
You could do these with any citrus you wanted - orange, grapefruit. Pomelo!
What is the deal with pomelos?
All right I know everybody is loving my fevered ramblings about citrus fruit (please don't be the flu please don't be the flu), but this is also the big night! The giveaway! The beautiful Sucrose necklace from Boutique Academia. It's here and we have a winner!
And that winner is Kelley Madden! Thanks for your comments Kelley! Get a hold of me at firstname.lastname@example.org and we will get you your prize. Thanks to Maile at Boutique Academia, and thanks to everyone who joined in!
Tangerine Cream Puffs with Citrus Glaze
(makes 12 cream puffs)
For the pastry:
1 cup fresh-squeezed tangerine juice (about 6-8 medium tangerines)
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
1 egg yolk, lightly beaten
For the cream:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon tangerine zest
For the glaze:
1 cup confectioners' sugar
2 tablespoons tangerine (or other citrus) juice
In a large saucepan, bring the tangerine juice, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 20-25 minutes or until golden brown (this timing has been adjusted down from 30-35 minutes, which made mine a bit too brown). Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside.
To make the glaze, combine the confectioners' sugar and the tangerine juice.
Fill the cream puffs just before serving, and drizzle with citrus glaze. Refrigerate leftovers.