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Cute little puffs are filled with sweet, blood orange cream and topped with a simple chocolate ganache to make these irresistible blood orange and chocolate cream puffs.
Hey! My name is Amanda, I am the face behind A Cookie Named Desire, a new dessert and baking blog. I’ve been a huge fan of Oh Sweet Basil since before even starting my own blog, so when I was asked to become a contributor to the blog, I jumped on the opportunity! For my first recipe on the blog, I really wanted to share one of my favorite desserts: cream puffs. I can’t quite remember my first cream puff, but I do know that when I have one in front of me, I cannot resist.
Blood oranges are my favorite fruit – did you get a chance to see my blood orange chocolate cupcakes? I can barely wait for blood orange season each winter, and usually make a huge batch of blood orange syrup for me to use long after the season ends. Naturally, it had to be included in this recipe as well. The addition of blood orange syrup in my pastry cream created a velvety burst of flavor that is good enough to eat by the spoon. Not that I’m speaking from experience or anything. Okay, okay, I totally ate the left over pastry cream on its own after making the blood orange cream puffs, but I ate it straight out of the piping bag which is so much better. Alright, it’s worse. But once you try the blood orange pastry cream, you’ll understand I simply could not resist that temptation.
In a way, these blood orange cream puffs with chocolate ganache remind me of an elevated Boston cream pie. You’ve got the cream, the chocolate, and instead of a cake, this delicate puff. Something lighter and in a way, refreshing.
I know once you take a look at the ingredients and directions you may think “Oh no, this is way too much for me!” But don’t worry! I am sure you have pretty much everything already in your pantry and a lot of it repeats in each section. You can make the blood orange syrup and pastry cream a day ahead, easily. I actually recommend that just so we know the syrup and cream are at a nice, even chilled temperature which makes for a lovelier cream puff.
Are Blood Oranges Healthier Than Navel Oranges?
Both blood and navel oranges are an excellent source of vitamin C, although the level is a little higher in navel oranges.
Blood oranges also offer unique health benefits associated with high levels of anthocyanins found in other crimson colored fruits.
Anthocyanins are natural antioxidants which are linked to reducing cholesterol and lowering the risk of heart disease.
Do Blood Oranges Taste Different Than Regular Oranges?
The flavor is stronger and the aroma is more intense than a normal orange.
The blood orange is sweet with a hint of raspberry.
Can Homemade Cream Puffs Be Frozen?
Yes, homemade cream puffs can be frozen.
Cream puffs can be stored in an airtight container for up to 2 days; freeze for longer storage.
Blood Orange Cream Puffs
Blood Orange Cream Puffs
Ingredients
For the Blood Orange Syrup
- 1 Cup Blood Orange Juice
- 1/4 Cup Sugar
For the Pastry Cream
- 1 1/2 Cups Whole Milk
- 1/2 Cup Heavy Cream
- 1/3 Cup Sugar, divided
- 1/2 teaspoon Salt
- 1 Large Egg
- 2 Large Egg Yolks
- 1/4 Cup Cornstarch
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Vanilla Extract
For the Pate Choux
- 3/4 Cups Water
- 6 Tablespoons Unsalted Butter
- 1/2 teaspoon Salt
- 3/4 Cups All-Purpose Flour
- 2 Tablespoons Sugar
- 3 Eggs
For the Ganache
- 4 Ounces Dark Chocolate
- 1/2 cup Heavy Cream
Instructions
- Stirring ocassionally, heat the blood orange juice and sugar together on medium until the juice is reduced to about 1/2 cup.1 Cup Blood Orange Juice, 1/4 Cup Sugar
- Remove from heat and allow to cool completely to room temperature.
- Once at room temperature, place in the refrigerator to chill for at least 1 hour.
- Heat the milk, heavy cream, half the sugar, and the salt together in a saucepan until it reaches a light boil.1 1/2 Cups Whole Milk, 1/2 Cup Heavy Cream, 1/3 Cup Sugar, 1/2 teaspoon Salt
- Stir frequently. Once at a boil, turn down the heat.
- In a separate bowl, mix together the egg yolks, egg, remaining sugar, and cornstarch until light in color.1/3 Cup Sugar, 2 Large Egg Yolks, 1 Large Egg, 1/4 Cup Cornstarch
- Whisk the egg mixture constantly as you slowly pour 1/3 of the hot milk into the eggs.
- Quickly begin whisking the remaining milk in your saucepan and slowly stir in the egg mixture.
- Put the saucepan on the stove on medium-low heat.
- Continue to stir until the mixture is thickened and smooth.
- Put the pastry cream through a fine mesh strainer over a bowl to remove any lumps.
- Stir in the butter and vanilla extract.4 Tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract
- Place plastic wrap directly on the pastry cream and place in the refrigerator to cool completely - at least 6 hours, preferably overnight.
- Once you are ready to use, stir in the blood orange syrup. Both the syrup and the pastry cream can be made a day ahead.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Heat the water and butter together in a saucepan over medium heat until the butter is melted and the mixture is steaming.3/4 Cups Water, 6 Tablespoons Unsalted Butter
- Remove from heat.
- Mix in the salt, flour, and sugar and mix in well until the dough forms a ball.1/2 teaspoon Salt, 3/4 Cups All-Purpose Flour, 2 Tablespoons Sugar
- Allow to cool about 5 minutes, then beat in the eggs one at a time until combined. It may seem as though it will never happen, but keep mixing and it will eventually incorporate.3 Eggs
- Fill a piping bag with the pate choux and pipe out large rounds of the dough - about 1 1/2 inches in diameter at least 2 inches apart.
- Use a moistened finger to pat down any points in your dough.
- Bake for 20 minutes, turning halfway through.
- Allow to cool completely.
- Fill a piping bag fitted with a small round tip with the pastry cream.
- Use the piping tip to make a hole on the side or under the puff and fill with the pastry cream.
- Mix together the chocolate and the heavy cream and heat in a microwave at 50% power for 30 second intervals, mixing well between each interval. Once the chocolate is melted, mix well.4 Ounces Dark Chocolate, 1/2 cup Heavy Cream
- Dip the tops of the cream puffs in the ganache and allow to dry on a wire rack.
- Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Chocolate Strawberry Croissants
Sorry, nope on this recipe. Followed each step faithfully, using exact measurements for the pastry cream and choux pastry, making the blood orange syrup a day before I made the pastry cream, refrigerated both and made the choux the 3rd day. Measured ingredients again, exactly. Oven temp at 425, for 20 minutes, after attempting to pipe the too loose mixture onto a wetted parchment paper and baking sheet. The puffs were all flat, of course. The pastry cream was too loose after mixing in the pre-made blood orange syrup (it was perfect priot to adding that). Threw out the flat pastry, used a different recipe for the choux, worked perfectly, then filled the puffs with the too-loose pastry cream. The cream just tasted sweet and not at all like orange. At all. Waste of too many eggs.
Hi Martha! As this was post by a guest blogger on our blog several years ago, I’m afraid I’m not much help with troubleshooting. I’m so sorry for the frustration and the waste of time and money!
I like the raspberry like profile of blood oranges – works great with chocolate.
I would love to try this recipe. Where can I find blood oranges?
Frankie, most grocery stores carry them