Pineapple Profiteroles with Orange glaze

Directions

1. Make the custard first, as it needs to chill.
2. Combine milk, pineapple puree, butter, vanilla, nutmeg, and salt in a large sauce pan. Heat on medium, stirring occasionally, until the butter melts.
3. While the milk is heating, whisk together the egg yolks, sugar, and cornstarch.
4. Whisking constantly, pour about half of the hot milk into the eggs. When thoroughly mixed, pour this mixture back into the sauce pan of milk.
5. Heat on low-medium, stirring constantly, until the custard suddenly thickens, just as it shows some boiling.
6. Remove from heat. If there are any solid bits, pour it through a strainer to remove. Cover and place in refrigerator. It must cool at least 2 hours.
7. Making the choux pastry profiterols (also called cream puffs):
8. Preheat oven to 375F convection. We will use only one temperature for this bake!
9. Line a baking sheet with parchment. Use a small glass to draw out 1.5-inch diameter circles, with at least 1-inch of space between them. Then turn the pencil side down, and sprinkle water over it.
10. Mix flour and a pinch of salt in a bowl.
11. In a small bowl, lightly beat the eggs.
12. Heat the milk, butter, and sugar over a gentle heat until the butter melts, and the milk is just starting to boil. Remove from heat.
13. Now quickly beat the flour mixture into the hot milk, stirring vigorously. When the flour has absorbed the milk, and a dough is formed, return the pan to the stove.
14. On low heat, keep stirring until the mixture is smooth, forms droplets on the surface, and comes away from the sides of the pan. Common advice is watch for a film of dough to form on the bottom of the pan. It takes about 2 minutes.
15. Transfer this dough to a large bowl and let it cool for a few minutes. We don't want to cook the eggs when added, and it must cool below 180F.
16. Using a mixer, gradually add a portion of the beaten eggs, mixing continuously, until the mixture develops a glossy sheen. We want a thick paste, which will pipe and hold its shape. Typically *don't add all the egg*! Most important is to be thick, such that it slowly falls off a spoon.
17. Put the pastry mixture into a piping bag with a 1cm nozzle. I use a quart baggie, opening it open over a tall glass, spoon the mixture in, and seal the top! Then cut a corner off the baggie.
18. Pipe out 1.5 inch disks of pastry on the parchment.
19. Slide the baking sheet low in the oven, with another cookie sheet 6-inches above it. This will slow the browning.
20. Bake for 35 minutes. It will become golden brown, yet still moist inside. It is critical to bake long enough that the dough both rises, through steam, and stiffens. If you open the oven too soon, the dough will collapse! Trust your timer!
21. Set aside to cool.
22. Filling the buns: Fill a piping syringe with the custard. Use a small paring knife to cut an x opening in the bottom of a puff, and gently pump in custard.
23. Adding the glaze:
24. Combine the orange concentrate and sugar in a sauce pan, and heat on medium, stirring occasionally. Let it boil and thicken. It will become a syrup in about 12 minutes of boiling time.
25. Place the gelatin in a teacup and add 2 tbs of cold water, stirring immediately. As soon as wet, spoon into the syrup and stir vigorously to spread the gelatin.
26. Now watch the mixture cool gradually. As it cools it will stiffen. When getting a bit stiff, spoon over the buns. Some will run off. If too runny, wait for further cooling. It is fine to pour additional layers!