Orange puffs with vanilla cream

Preheat the oven to 180°C (350°F). Bring a saucepan of milk, 5g sugar, sea salt, and unsalted butter to a gentle boil. Remove from the heat and gradually add the flour, stirring well with a whisk.

Return the pan to the heat and heat, stirring constantly, for 5 minutes. Slowly pulse the dough in a food processor until it cools slightly.

Add the eggs one at a time and mix until smooth. Using a piping bag, pipe the dough into 2cm balls on a baking sheet lined with baking paper and bake for 15 minutes.

Remove the profiteroles from the oven and let them cool. Halve the vanilla extract lengthwise and scrape out the pulp with a spoon. Meanwhile, whip the cream with the remaining sugar and vanilla until stiff peaks form.

Mix the powdered sugar with the orange food coloring and lukewarm water. Fill the profiteroles with the vanilla whipped cream and dip them in the orange glaze.