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Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet.
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Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
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Combine the water, butter, orange zest and salt in a medium-size saucepan.
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Bring the mixture to boiling.
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Remove the saucepan from the heat.
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Immediately beat in the flour with a wooden spoon.
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Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
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Remove the saucepan from the heat.
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Add the eggs, one at a time, beating well after each addition.
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Continue to beat the dough until it is shiny.
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Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
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Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
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Pipe another dough ring inside and right next to the first ring.
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Pipe a third ring on top of the first two dough rings to cover the seam where they touch.
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With the remaining dough, pipe small puffs on the second baking sheet.
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Bake the pastry ring and puffs in the preheated hot oven 400 F.
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for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
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Cut a small slit in each puff, and several slits in the ring to release the steam.
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Remove the ring and puffs to wire racks to cool.
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Cut the ring and puffs in half horizontally, and set them aside.
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PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form.
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Gradually beat in the confectioners Icing sugar until firm peaks form.
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Gently stir in the orange-flavored liqueur.
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cover the bowl, and refrigerate the filling.
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PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
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Bring the mixture to boiling.
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Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F.
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Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F.
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TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF.
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Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring.
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Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
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Place the TOP HALF of the pastry RING on the filled bottom half.
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Place the glazed puff TOPS on the filled puff BOTTOMS.
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Set the filled puffs on top of the filled ring.
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Using a small spoon, drizzle the remaining glaze over the filled ring.
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Serve immediately.
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*NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.
