Time: 60 minuti
Difficulty: Media

Ingredients for 6 people:

1 Golden apple
the juice of 1/2 lemon

For the cream puffs

70 g of preparation for bread, pizza, pasta and Coop desserts
100 g of butter
100 g of water
3 eggs (total weight of shelled 150-155 g)

For the sugar glaze:

100 g of powdered sugar
30 g of water
5 g of glucose

For the hazelnut cream:

60 g of shelled hazelnuts
110 g of 70% dark chocolate allowed
85 g of butter
110 g of caster sugar
85 g of partially skimmed milk

For the orange cream

5 dl of milk
1 dl of fresh cream
150 g of granulated sugar
60 g of tapioca starch allowed
80 g of egg yolks
20 ml orange-based liqueur allowed
grated ½ orange peel
powdered sugar for dusting allowed

Method

Prepare the cream puffs:

Pour the water into a saucepan and bring it almost to a boil; add the butter and let it melt slowly. As soon as it is completely melted, add the bread mixture to the rain, stirring constantly with a spoon until you get a ball; cook until the mixture is detached from the walls, stirring continuously for about 7 minutes. Remove from heat, allow to stand for 1-2 minutes (the dough should still be hot), then add one egg at a time, stirring everything with an electric whisk, or planetary with the leaf arm.

Form the dough with small balls, using a sac à poch or two teaspoons, and arrange them well spaced on a baking sheet lined with baking paper; bake in the hot oven at 210 ° C for 20 minutes, then churn and keep aside.

Prepare the hazelnut cream:

Switch the hazelnuts to the mixer until they are powdered, then add the chopped chocolate and sugar and blend again.
Arrange the milk and butter in a saucepan and melt the latter in a bain-marie over the fire, placing the pan in a larger one filled with water, which will contain it. Stir, then add the chopped hazelnuts and chocolate, and mix with a whisk, continuously, until a smooth and homogeneous mixture is obtained.

Prepare the orange cream:

Pour the milk in a saucepan together with the cream and liqueur, and heat it over a moderate heat without reaching the boiling point. Meanwhile, whip the egg yolks in a bowl with the granulated sugar and the orange peel, using the electric whisk, until obtaining a frothy mixture. Quickly incorporate the tapioca, stirring with a spatula from bottom to top, then dilute with milk and cream, poured in flush, continuing to mix (if necessary to remove the lumps, pass the preparation with a fine mesh sieve).

Transfer everything into the saucepan of the milk and cook over high heat, stirring constantly with a steel whisk, until obtaining a thick and homogeneous cream; transfer it to a low and wide pan, sprinkle with a little icing sugar, allow to cool, then cover with plastic wrap and refrigerate for 2 hours.

Finally prepare the frosting:

Dissolve icing sugar in a bowl with water and glucose, working quickly with a whisk, until obtaining a well creamy mixture.

Finally fill the cream puff with the orange cream, using a sac à poch with a smooth and narrow nozzle. Pour 3 tablespoons of warm hazelnut cream into individual dishes, place 3 cream puffs in the center and complete with 2 tablespoons of sugar glaze and 1 tablespoon of apples cut into cubes and sprinkled with lemon juice. To serve.