CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD

Ingredients

• ¼ cup (50 ml) fine berry sugar
• 2 tbsp (30 ml) cornstarch
• pinch of flaked sea salt
• 1 cup (250 ml) whole milk
• 2 large egg yolks
• 1 tbsp (15 ml) unsalted butter
• ½ tsp (2 ml) vanilla
• ¼ tsp (1 ml) blood orange flavouring
• ½ cup (125 ml) water
• ⅓ cup (75 ml) unsalted butter, diced
• 2 tsp (10 ml) granulated sugar
• generous pinch salt
• ½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
• 2 large eggs and 1 large egg white, whisked together
• 2 oz (60 g) bittersweet dark chocolate, divided
• ½ cup (125 ml) fresh raspberries
• ½ cup (125 ml) mandarin orange slices
• ½ small navel orange, thinly sliced into rounds
• 1 Meyer lemon, thinly sliced into rounds
• ⅓ cup (75 ml) pomegranate seeds
• tbsp (30 ml) finely chopped pistachios