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Ingredients
    Cream Puff Crust
  • 1 Cup (200g) Unsalted Butter - Room Temperature
  • 1 Cup (200g) C&H® Light Brown Sugar
  • 1/3 tsp Salt
  • 1.5 Cups (200g) Bread Flour

  • Cream Puffs
  • 2/3 cup (150g) Water

  • 2 tsp (6g) Milk Powder
  • 1/3 Cup (67g) Butter
  • 2/3 Cup (82g) Bread Flour
  • 1/3 tsp Salt
  • 3 Eggs (150g) Eggs

  • Citrus Curd Filling
  • 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 Easy Baking Tub
  • ¼ tsp Salt
  • 1 Cup (255g) Unsalted Butter

  • Meringue Topping
  • 1 cup (200g) C&H® Granulated Sugar Easy Baking Tub

  • 3 Large Egg Whites (100 g)

  • Candied Kumquats
  • 2 cups (roughly 1/2 a pound) Kumquats

  • 1/2 cup of water
  • 1 cup (200g) C&H® Granulated Sugar Easy Baking Tub
  • Wedges of Various Citrus Fruits, Zest and Chopped Pistachio for Garnish

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Instructions
Prep Time: 90 minutes / Cook Time: 35 minutes / Yields: 15 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.

Meringue

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!

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Recipe by

Emily Laurae

@emilylaurae

Emily Laurae is a pastry chef based in Los Angeles where she is constantly inspired by its local flavors and sustainability practices! She has dedicated most of her time to baking, teaching, dreaming, and traveling all over the world. On her blog, you'll find a collection of her developed recipes, available baking classes, and plenty of tips and tricks to help you create beautiful and delicious baked goods in your own kitchen!