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Orange mille-feuille
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Delicious mille-feuille with puff pastry, orange curd, orange whipped cream, and candied oranges.
Ingredients:
  • 1 cinnamon stick
  • 2 sheets puff pastry, just thawed, halved
  • 450ml double cream
  • 30.00 ml Grand Marnier liqueur
  • 7.50 gm caster sugar
  • 3 egg yolks
  • 100g (1/2 cup) caster sugar
  • 80g unsalted butter, chopped
  • 125ml (1/2 cup) fresh orange juice, strained
  • 21.00 gm lemon juice
  • 1 orange, rind finely grated
  • 1 large navel orange, cut into 5mm-thick slices
  • 500ml (2 cups) water
  • 155g (3/4 cup) caster sugar
  • 10 whole cloves
Instructions:
  • In a small saucepan, whisk together eggs, egg yolks, and sugar until combined. Place over low heat, then add butter, orange juice, lemon juice, and rind, whisking until smooth. Cook for 10-12 minutes, continuously whisking until thickened. Strain mixture into a bowl, cool for 30 minutes, stirring occasionally. Cover with plastic wrap and chill in the fridge for 2 hours.
  • To prepare the candied oranges, start by placing the orange in a heatproof bowl and covering it with boiling water. Let it stand for 2 minutes, then drain the water. In a frying pan over medium-low heat, combine water, sugar, cloves, and cinnamon. Stir for 3 minutes until the sugar dissolves, then bring it to a boil and reduce the heat to low. Add the orange and simmer for 45-50 minutes, turning it halfway through, until it becomes soft and translucent. Finally, transfer the candied orange to a wire rack set over a baking tray to drain and cool completely.
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper and place 2 pastry pieces on it. Cover with another sheet of baking paper and a second baking tray. Bake for 8 minutes, then flip trays and bake for 5-7 minutes until pastry is crisp and golden. Allow to cool completely before repeating with the rest of the pastry.
  • Combine the cream, Grand Marnier, and sugar in a bowl. Whisk until stiff peaks form.
  • Lay a piece of pastry on a plate and generously spread with a quarter of the cream mixture and a small amount of curd. Repeat this process to create 4 layers, ending with a layer of cream. Finish off by drizzling the remaining curd on top. Garnish with twisted slices of orange for a beautiful presentation.

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