for 8 pieces

Choux pastry

3 dl	water
75 g	butter
2 tbsp	sugar
1 pinch	salt
180 g	white flour
1	blood orange, rinsed with hot water, dabbed dry, only slightly rubbed peel
3	eggs, beaten

Cream filling

3 dl	full cream
2 tbsp	icing sugar
2	blood oranges, rinsed with hot water, dabbed dry

Icing

100 g	icing sugar
1 ½ tbsp	blood orange juice

How it's done

Choux pastry

Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour and orange zest all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the whisk on a mixer, gradually fold in the eggs; the dough should be soft but not runny.

Shape the hearts

Transfer the choux to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 8 heart-shaped eclairs onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake/dry

Approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclair hearts open using scissors.

Cream filling

Add the cream and icing sugar to a measuring jug. Grate in the zest of an orange and beat until stiff. Transfer the filling to a piping bag with a serrated nozzle (approx. 14 mm in diameter), chill for approx. 30 mins. Pipe the filling onto the bases of the eclairs. Segment the oranges. Place the segments onto the cream.

Icing

Mix the icing sugar and juice to create a thick icing. Brush onto the tops of the hearts and place onto the filled bases.

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