Orange Millefeuille

Orange Millefeuille
Each dish should tell a story, its own history in layered relationship and function of the time of preparation, choice of materials, the combination of flavors and of course the one who creates but also to those who will taste it. The Art of Cooking is an art and talent but almost innate or cultivated the passion that pushes higher goals, which hopes to reach…
Fifteen of August and the current dessert was chosen to be white, summer, airy like icing veil that surrounds it. Also to be able to offer our mild sweet tones and light flavors. It is a Mille Feuille with filo pastry biscuits and Orange Cream successive repetitive layers and culminating in a light cream whipped cream, sprinkled with roasted almonds and icing sugar.

work: 20′ time: 40′ easy:

Orange Millefeuille Orange Millefeuille Orange Millefeuille

Ingredients (10 servings)

  • 30 ready-made filo pastry biscuits
  • ½lt (1Pt, 0.9fl oz) orange juice (concentrated sugary juice)
  • 30g (1.1oz) corn flour
  • 80g (2.8oz) butter
  • 1 orange juice & zest
  • 2 eggs organic
  • 200g (7.1oz) thick sour cream, cold
  • 2 tbsp icing sugar
  • 2 tbsp almond roasted fillet
  • 1 filo pastry biscuit
  • some icing sugar for dusting
In a pot, on low heat put the orange juice, the fresh orange juice, butter, corn flour and eggs well beaten. Stir constantly with the wire until dissolves the cornflour and start the cream to thicken. Add the orange zest and stir vigorously to incorporate into the mixture.
Continue to stir, scraping with the wire the base and sides of the pot to prevent sticking. Stir until the cream thickens and show the first jets of boiling. Withdraw the saucepan from the heat.
Not overdone in cooking, because as it cools it thickens even further.
You pour it in a glass bowl and cover with plastic wrap in contact with the cream. Leave aside to cool.
In a platter spread a couple of tablespoons of cream and on top lay a layer of 10 biscuits puff pastry in a row in pairs.
Above spread about half the amount of cream and repeat the same procedure, biscuits alternately with puff pastry with cream and a final layer of biscuits.
Put the bowl in the refrigerator until you prepare the whipped cream.
In the mixer bowl or with a hand mixer, beat the cold cream with two tablespoons icing sugar to the stiff whipped cream. You spread with a spatula onto the puff pastry biscuits.
Straighten it to be flat and sprinkle with roasted almond net…
… and the filo pastry biscuit, you reserved, crushed with the fingers into small pieces. Sprinkle a little icing sugar and serve.
Eaten fresh.
Orange Millefeuille Orange Millefeuille Orange Millefeuille Orange Millefeuille Orange Millefeuille

Zambia Sifaki