Orange Ice Cream in Orange Peel and Eclair

For the orange ice cream:

1. Cut off a lid from 5 organs and scoop out with a tablespoon.
2. Press the pulp and collect the juice. Mix orange juice with yoghurt, whipped cream and sugar to a uniform mass and let it steep.
3. Put the mixture in an ice cream maker for about 40-60 minutes.
4. When the ice cream is ready, pour it into the empty oranges and place in the freezer.

For the eclair:

1. Heat water with butter in a saucepan until it boils bubbly. Remove from heat and add flour, stir vigorously until it becomes uniform.
2. Let cool down briefly, add the eggs and stir until a uniform mixture has formed.
3. Put in a syringe and inject about 8 cm long eclairs.
4. Bake eclairs at 180 degrees (top / bottom heat) for 27-30 minutes.
5. Let iclairs cool down and fill with flammeri.

For the chocolate flambé:

1. Place 80 ml of cold milk in a bowl to mix the ingredients. Bring the rest of the milk to a boil in a saucepan.
2. Mix the cold milk with the remaining ingredients until a smooth liquid is formed.
3. Add the cold ingredients to the boiling milk, stirring constantly, until the flammeri has the desired consistency. Allow to cool and use a tulle to squirt into the eclairs.