Clementine Cream Puffs

1/4 cup unsalted butter, softened

1/3 cup light brown sugar

1/2 cup all-purpose flour

5 drops yellow food coloring

1 drop orange food coloring

10 clementines, chopped

1 1/2 cups sugar

2 tablespoons lemon juice

1/2 cup unsalted butter

1 teaspoon sugar

1/2 teaspoon salt

1 cup water

1 1/2 cups flour

4 eggs

1 1/2 cups heavy cream

1 tablespoon clementine juice

Zest of 1 clementine

Mint, to garnish

In a medium bowl, mix softened butter with brown sugar until blended; add flour and lightly mix.

Add food coloring and knead until combined and smooth.

Roll out into a 1/4-inch layer, and use a 1-inch round cookie cutter to cut into discs.

In a medium saucepan, combine chopped clementines, sugar and lemon juice.

Bring to a simmer and cook until thickened. Allow to cool.

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.

In a medium saucepan, bring butter, sugar, salt and water to a boil. Add the flour all at once and mix until it starts to pull away from the sides of the pan. Remove from the heat and beat in eggs one at a time.

Using a piping bag with a 1/2-inch round tip, pipe 1 inch by 1 inch portions of the choux dough onto prepared baking sheet about 2 inches apart.

Top with a disc of the craquelin. Bake for 25 minutes or until puffed and golden, rotating the pan halfway through the cooking process. Remove from the oven and let cool on a rack.

In a large mixing bowl, whip cream, clementine juice and zest until stiff peaks form.

Slice a cream puff in half. Pipe 1/4 cup of the whipped cream mixture on the bottom.

Pipe a teaspoon of the marmalade in the middle of the cream and top with the other half. Garnish with mint.