Orange Cream Puffs with Sauce and Fruits

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, bring water and a pinch of salt to a boil over medium-high heat.

Add the flour and baking powder to the boiling water all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. Remove from heat and let the dough cool for 5 minutes.

Beat the eggs into the cooled dough one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and falls slowly from the spoon in a thick ribbon.

Drop or pipe rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 25–30 minutes until the puffs are golden brown and hollow-sounding when tapped on the bottom.

Transfer the baked puffs to a wire rack and allow them to cool completely before filling. Pierce the side of each puff with a skewer to release any steam and prevent sogginess.

In a chilled bowl, whip the heavy cream with confectioners' sugar, orange zest, and orange liqueur until stiff peaks form. Refrigerate the cream filling until ready to use.

Slice each cooled puff in half horizontally and generously fill the bottom half with the orange-scented whipped cream using a spoon or piping bag, then replace the top.

Dust the filled puffs with confectioners' sugar and arrange on a serving platter alongside fresh fruits and an orange liqueur-infused sauce drizzled over the top before serving.