♦ MAKES 20 Puffs

• ½ cup unsalted butter
• ½ cup water
• ½ cup milk
• ¼ tsp salt
• 2 tsp sugar
• 1 cup flour
• 4 large eggs, beaten

Filling: 4 oz cream cheese (softened), 2 cups confectioner’s sugar, 1 tbsp Sun Orchard Orange Juice, 2 tbsp Heavy Whipping Cream

Preheat oven to 400°F and cover two cookie sheets with parchment paper. Combine butter, water, milk, salt, and sugar in a medium saucepan over medium heat. Stir mixture until butter is melted. Add flour and mix until combined: a dough ball should form. Roll this dough ball around the saucepan for about one minute to cook the flour. Remove pan from heat and transfer dough to a cold metal mixing bowl. Stir with wooden spoon for 3 minutes, or until cooled slightly. Very slowly stream in beaten eggs while vigorously mixing. Dough will look separated at first, keep mixing until dough combines to form a sticky loose dough. Place dough into a piping bag and pipe 1” round onto parchment paper. Allow the puffs to bake at 400°F for 20 minutes, then adjust oven to 350°F and bake for additional 10 minutes until golden brown and puffy. Do not open oven while baking or puffs will deflate. In a bowl, combine ingredients for filling and blend on high until fluffy. Allow puffs to cool for 15 minutes before poking hole and filling with cream mixture.

Get creative with filling! Orange, grapefruit, or lemon curd make great fillings for cream puffs.