Les Nuage Reveuseaux Creamsicle Orange Dreamy Orange Creamsicle Puffs (YIELDS 24 - 30 PETIT CHOUX OR 12-14 GROS CHOUX) Ooh la la! These are indeed dreamy treats. Whipped cream, lightly infused with bright orange flavoring is a dead ringer for an orange Creamsicle. Served cold on a bed of hot chocolate sauce, they move the soul into the next dimension--they are that delicious and delightfully easy to prepare. The cream filling, lightly tinged with orange is so pretty, it's best just to plop it into the center of the choux (both big and small work well) so everyone can see it. They're best served filled and lightly frozen, so the cream sets up nicely and the cold contrasts well with the hot sauce. They can be made ahead and frozen overnight (covered) and served the next day. Be sure to take them out of the freezer for 30 minutes before serving. If you can find orange-tinted granulated sugar (in the baking aisle), it makes a "tres jolie" finish on top of the royal icing.

1 Master Recipe Sweet Choux Pastry (page 20) 3 tablespoons fresh (don''t substitute concentrate!) orange juice, reduced down to 1 teaspoon 1 cup cold whipping cream Zest of 1 orange, finely chopped (about 1 teaspoon) 1/4 teaspoon orange extract 1/2 teaspoon vanilla extract 1/4 cup powdered sugar Reserved reduced orange juice For the royal icing: 1/4 cup powdered sugar 1/4 teaspoon orange extract 2 tablespoons heavy cream Garnish orange colored granulated sugar Preheat oven to 425 degrees F. Prepare, pipe and bake the pastry according to directions for gros choux (page 19) or petit choux (page 20). Cool the choux on cooling racks, piercing each gently in the bottom to allow steam to escape. Prepare the filling. In a small saucepan, reduce the orange juice to one teaspoon over high heat, 1.2 minutes. Turn out into a small bowl and refrigerate to cool. In a large, cold bowl, combine the remaining filling ingredients, including the cooled, reserved teaspoon of orange juice.

Using a blender, blend on medium speed until the cream is whipped to firm peaks. Separately, prepare the royal icing by stirring together the ingredients in a small bowl until smooth and incorporated. To fill the choux, cut each in half horizontally. Plop a heaping teaspoon (petit) or a heaping 1 1. 2 tablespoons (gros) in the center of each. Top each gently with their respective choux cap, trying not to press down too firmly on the whipped cream. Glaze each lightly using the tip of your finger or the back of a teaspoon with the royal icing. Top with a pinch of the orange sugar.

Freeze for at least 30 minutes before serving to set up the cream.