Choco/Orange Millefeuille

On dine chez Nanou
Choco/Orange Millefeuille
1
10
60

Description

It can be difficult to pick the perfect pastry or confection when up against so many recipes. This truly decadent recipe for Choco/Orange Millefeuille is so rich and dreamy, your taste buds should be screaming for a bite right now! The recipe combines the buttery flakiness of the puff pastry with white chocolate and fresh orange juice and creamy mascarpone cheese for a creamy, sweet and rich dessert that will please the palate.

Ingredients

  • 600 grams puff pastry
  • 5 egg yolks
  • 140 grams caster sugar
  • 6 grams gelatin
  • 400 grams whipping cream
  • 100 grams white chocolate
  • 100 grams fresh orange juice
  • 100 grams milk chocolate
  • 360 grams mascarpone
  • powdered sugar

Directions

  1. 1Heat oven to 480F.
  2. 2Spread the dough thinly on a floured work surface.
  3. 3Transfer the dough in 2 baking sheets lined with parchment paper and sprinkle with sugar.
  4. 4Bake the first sheet.
  5. 5It will rise and turn golden.
  6. 6After 5 minutes, cover it with parchment paper in the oven and place a second baking sheet (or a plate) on top off it to prevent it from rising. Bake for 5 minutes.
  7. 7Take out of the oven, let cool slightly, and cut out rectangles with scissors.
  8. 8Do the same for the second tray of dough.
  9. 9Turn on the broiler.
  10. 10Sprinkle the rectangles with sugar and caramelize them quickly under the broiler. Watch carefully, they can burn easily.
  11. 11In a bowl, whisk the egg yolks and sugar.
  12. 12Soften gelatin in cold water.
  13. 13In a saucepan, boil the cream, and remove from heat.
  14. 14Add the egg yolks to the pan and heat slowly until the mixture thickens (up to 185F)
  15. 15Divide the cream in 2 equal portions.
  16. 16In one of the bowls, add the white chocolate (broken in small pieces), then add the orange juice and mix.
  17. 17In the another bowl, add the milk chocolate (broken in small pieces) and stir.
  18. 18Let the two bowls cool at room temperature then refrigerate for at least 2 hours.
  19. 19Beat the mascarpone and separate in 2 equal portions. Add 1 portion to each of the bowls and whip the mixtures.
  20. 20You can use a food processor or stand mixer for a creamier result.
  21. 21Put each cream in a pastry bag with a fluted tip and top the caramelized dough rectangles with the cream.
  22. 22Sprinkle with powdered sugar.
Discover more recipes from On dine chez Nanou