For the crisp layer:
For around 25 mini choux:
For the choux pastry:
For the Suzette pastry cream:
Preparation time: 30 min:
Bake for: 30 min
In a saucepan, make a caramel with the sugar.
Add the butter then the milk, stirring gently (be careful not to splash it).
Add the zest, bring to the boil, sieve then mix with the yolks, flour and orange juice. Bring back to the boil for 3 min, stirring all the time.
Remove from the heat and add the GRAND MARNIER® liqueur. Leave to cool and stuff the choux with the cream once they have cooled.
Décor: 30 min
Mix and spread between two sheets of greaseproof paper (2 mm), cut out circles of around 3-4 cm and place on the choux.