Orange Chocolate Choux Buns

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   In a medium saucepan, combine the milk, orange juice, and orange zest. Heat over medium heat, stirring occasionally, until the mixture reaches 180°F (82°C).

   Tip: Be careful not to boil the mixture.

3. 3

   In a separate saucepan, melt the butter over low heat. Add the flour and whisk together to form a smooth paste. Cook for 2-3 minutes, stirring constantly, until the mixture is lightly golden.

   Tip: Use a wooden spoon to avoid scratching the pan.

4. 4

   Remove the saucepan from the heat and let cool for 1 minute. Add the eggs one at a time, whisking until fully incorporated before adding the next egg.

   Tip: Whisk until the mixture is smooth and free of lumps.

5. 5

   Add the sugar, cocoa powder, and salt to the saucepan. Whisk until well combined.

   Tip: Use a spatula to scrape the sides of the pan.

6. 6

   Gradually pour the milk mixture into the saucepan, whisking until fully incorporated.

   Tip: Be patient and whisk until smooth.

7. 7

   Fold in the dark chocolate until fully incorporated.

   Tip: Use a rubber spatula to avoid overmixing.

8. 8

   Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough into 4-6 balls, depending on desired size.

   Tip: Tap the baking sheet gently to remove any air bubbles.

9. 9

   Bake the choux buns for 15-20 minutes, or until golden brown.

   Tip: Check the buns every 5 minutes to prevent overbrowning.

10. 10

    Allow the buns to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Optional: glaze with orange glaze (recipe below).

11. 11

    To make the orange glaze, whisk together the confectioners' sugar and orange marmalade until smooth. Add the water and whisk until fully incorporated.

    Tip: Adjust the consistency by adding more water or confectioners' sugar.