Sunny Cream Puffs on Orange Slices

Preheat the oven to 250°C (very hot)

Wash and cut the oranges in half

Be careful not to damage the skin

Squeeze out the juice and reserve 1 cup

Clean the inside of the orange peels, removing any remaining pulp

Set aside

In a medium saucepan, melt the butter over high heat

Add the flour and stir for 1 minute

Join the sugar, reserved orange juice, and heavy cream

Cook, stirring constantly, until it thickens (about 10 minutes)

In a small bowl, add a little of the cream and whisk in the egg yolks

Mix well, then return to the saucepan and cook, stirring constantly, until it thickens again

Remove from heat and cover with plastic wrap to prevent a skin from forming

Let cool

In an electric mixer, beat the egg whites until stiff peaks form

Add to the reserved orange cream and mix delicately

Distribute the cream among the orange peels reserved and bake in a preheated oven at 250°C (about 7 minutes)

Remove from heat and serve immediately

133 calories per serving

Note: The orange cream can be prepared up to 12 hours in advance, leaving only to add egg whites and bake just before serving.