Tangerine Cream Puffs

Mix 2 cups of flour with the yeast in a bowl

Slightly warm the milk, sugar, butter or margarine, and salt

Beat well until the butter or margarine melts

Add the egg mixture and beat for 1/2 minute at low speed

Increase the speed and beat for another 3 minutes

Add more flour as needed to achieve a slightly firmer dough

Place the dough on a floured surface and knead for 5-8 minutes, until smooth and elastic

Form a ball and place it in a greased bowl, turning to coat

Cover and let rise in a protected area, until doubled in volume

Let the dough relax for 10 minutes, then divide it in half

Prepare the filling by mixing all ingredients in a bowl

Roll out each half of the dough into a rectangle and cut two squares of 22.5 cm

Spread the tangerine filling on one square, leaving a 2-cm border around the edges

Cut strips from the other square, about 7.5 cm by 2.5 cm, and place them over the filling, forming a triangle

Cover and let rise in a protected area for another 30-45 minutes

Bake in a hot oven (190°C) for about 25 minutes, or until golden brown and cooked through

Prepare the glaze by mixing all ingredients in a bowl

Drip the glaze onto the warm puffs, allowing it to set before serving.