SHELLS:
½ cup (1 stick) butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
ORANGE CREAM FILLING:
¾ cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
1¼ cups milk
6 large egg yolks
¼ cup orange liqueur
1½ cups heavy cream
CHOCOLATE GLAZE:
2 ounces bittersweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
3 tablespoons milk
Fresh strawberries, sliced, or fresh red raspberries
Preheat the oven to 375 degrees. Grease a large cookie sheet or use a nonstick baking sheet. Set aside.
For the shells, in 2-quart saucepan, heat the butter, water, and salt, stirring until the butter melts and the mixture boils. Remove from the heat. Vigorously stir in the flour with a wooden spoon until the mixture forms a ball and leaves the side of the pan. Stir in the eggs, one at a time, beating well after each addition. Spoon the mixture into a pastry bag fitted with a very large plain tube. Pipe the mixture onto the prepared cookie sheet into twelve 4 × 1-inch strips (or twenty-four 2-inch mounds). Round the ends slightly. Bake 40 minutes, or until lightly browned. With the tip of a paring knife, cut a small slit on both sides of each shell to let the steam escape. Bake 10 minutes longer. Cool on wire racks.
For the filling, mix the sugar, flour, and salt in a 2-quart saucepan. Stir in the milk. Cook over medium heat. Bring to a boil, stirring constantly. Boil for 1 minute.
In a small bowl beat the egg yolks slightly with a fork. Beat a small amount of the hot milk mixture into the yolks. Slowly pour the yolk mixture back into the milk. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8 minutes. Do not boil. Remove from the heat. Stir in the orange liqueur. Cover the custard surface with plastic wrap. Chill for about 2 hours. Beat the heavy cream until stiff peaks form. Fold into the custard.
For the glaze, in 1-quart saucepan melt the chocolate and butter over low heat, stirring constantly. Add the confectioners’ sugar and milk, stirring until smooth. Let stand to thicken.
Slice each shell in half horizontally. Remove any dough from the center of the shells. Fill the bottom of the shells with the filling. Top with the berries. Replace the tops. Spread with the glaze. Refrigerate until serving time but not too long or the shells will get soggy.
Makes 8 to 12 servings
Sally Cecil, Countess of Cuisine
Scarlet Brims of Canonsburg,
Pittsburgh, Pennsylvania