Orange Cream Puffs

Carefully cut off the top third of each orange and remove the pulp, leaving only the white pith

Squeeze out and reserve 1 cup of juice from the oranges

Heat the oven to high temperature

Wrap the peels with aluminum foil, but do not cover the opening

Place them in the baking dishes and set aside

In a saucepan, melt the butter and whisk in the flour

Stir well, then remove from heat and slowly add the orange juice, stirring constantly

Add the confectioner's sugar and grated zest

Cook over low heat, stirring constantly, until the mixture thickens and comes to a simmer

Remove from heat and let cool

Beat the egg whites until frothy and fold them gently into the cooled cream

Fill the orange peels with the cream and place in the oven until golden brown (about 20 minutes)

Dust with confectioner's sugar.