Clementine Pistachio Profiteroles with Velvety Chocolate Drizzle

Begin with the clementine marmalade. Place the whole clementines, with their peels intact, in a pot and immerse them in water. Bring the pot to a boil, then lower the heat to a simmer and let them cook until they become tender, about 30 minutes. Drain and allow them to cool before slicing them thinly and removing any seeds. Return the sliced clementines to the pot along with sugar, lemon zest, and lemon juice, simmering gently on low heat until the peels turn translucent and candied, approximately 1 hour.

For the pastry puffs: In a heavy-bottomed saucepan, combine the milk, butter, granulated sugar, and salt, and bring to a boil over medium-high heat. Once boiling, remove from the heat and immediately stir in the flour using a wooden spoon. Return the saucepan to the heat and stir continuously until the dough pulls away cleanly from the sides and forms a smooth ball, about 1 to 2 minutes. Remove from heat again.

Beat in 4 eggs one by one into the dough using the wooden spoon, ensuring the dough is smooth and forms peaks when tested between two fingers.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Transfer the dough into a piping bag and pipe mounds onto the sheet, keeping them 2 inches apart. Prepare an egg wash by beating the remaining egg with water, and lightly brush over the tops of the dough mounds. Lightly press down any peaks, then sprinkle with crushed pistachios and coarse brown sugar.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking until the profiteroles turn golden and dry, about another 15 minutes. Turn off the oven, prop open the door slightly, and let the pastry dry further for 15 minutes. Transfer to a wire rack to cool completely.

For the custard cream: In a saucepan, whisk together the cream and half the sugar, adding in the vanilla seeds and pod. Bring this to a boil, stirring to dissolve the sugar, then remove from heat.

In a separate bowl, beat the egg yolks with the remaining sugar until they thicken enough to create a ribbon effect. Gradually pour the hot cream into the yolks, whisking continuously. Return the mixture to the saucepan over medium heat, stirring until the custard coats the back of a spoon, about 5 minutes. Strain into a bowl and cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1 hour.

Stir in the prepared clementine marmalade and whole pistachios into the cold custard. Cover and freeze until firm, approximately 4 hours.

To make the chocolate sauce: Heat the cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until it's melted and smooth. Keep warm for serving.

To assemble, slice the cooled profiteroles in half horizontally. Fill each bottom piece with a generous scoop of the frozen custard, placing the top back on. Arrange them on serving plates, drizzle generously with warm chocolate sauce, and garnish with extra pistachios. Serve immediately for the best experience.

Cook's Notes: Pastry puffs can be made ahead and frozen. To serve, thaw them and crisp up in a 350°F (180°C) oven for 5 to 10 minutes before filling with custard for the best texture. Enjoy the interplay of airy choux pastry and creamy, tangy filling.