The orange millefeuille is an elegant, fresh, and fragrant dessert that immediately captivates with the perfect contrast between the crispness of puff pastry and the creaminess of the custard.
Each bite encapsulates the velvety sweetness of the custard and the citrusy, slightly tangy taste of the orange, making this dessert a refined variation of the classic millefeuille with custard.
On the blog, you can already find this cake with double cream truly exquisite!
READ → RECIPE
Perfect as a festive dessert or for a family lunch, it can be prepared in advance and brought to the table decorated with powdered sugar or slices of candied or caramelized orange. A simple yet scenic recipe, ideal for when we have guests and to gift ourselves a moment of pleasure.
ADVICE
The ready-made puff pastries found at the supermarket are perfect, but if we want to prepare the layers ourselves, proceed as follows:
– prick each raw pastry with a fork,
– cover with parchment paper + a baking sheet on top,
– bake in a static oven: 350°F for 12–15 minutes,
– then let them cool completely.
Once cooled, we can cut them to the desired size and complete the dessert with the fillings we love the most!
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Always on the TOPIC of sweet recipes with citrus, here are more suggestions just below:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 18 oz puff pastry (Matilde Vicenzi or homemade with supermarket packages)
- 2 egg yolks
- 1/4 cup sugar
- 2 cups milk
- 1/4 cup all-purpose flour (or cornstarch)
- 1 teaspoon vanilla extract
- 2 oranges (organic, zest only)
- 1 orange (juice only)
- 4 tablespoons butter
- 1 small orange (organic)
- 1/2 cup sugar
- as needed powdered sugar
Tools
- Saucepans
Steps
Bring a saucepan with milk and the zest of an organic or untreated orange to a boil.
Work the egg yolks with the sugar, then add the flour, the vanilla, and the strained hot milk.
Keep stirring to bring to a boil; then cook the cream for 7-8 minutes.
Let it cool with cling film touching the surface, and once cooled, add the juice and zest of the second orange and the amount of butter mentioned above.
Place a rectangle of puff pastry on the serving dish and cover it with orange custard.
Continue with more puff pastry, more cream, and finish with another layer of puff pastry.
Dust with powdered sugar, perhaps using a stencil for a special design, maybe with a Christmas theme.
Finish the dessert by decorating each portion with a caramelized orange wedge prepared in this way.
In a saucepan, put 3 tablespoons of water with 1/2 cup of sugar, and once the liquid turns amber, immerse the peeled orange wedges, letting them be coated by the caramel, then place them on a baking paper sheet.
Once lukewarm, place them on the citrus millefeuille, and after adding the powdered sugar, serve the dessert at the table!
Bon appétit! Annalisa
Here’s also the recipe for a digestive liqueur with orange and coffee
read → https://blog.giallozafferano.it/asilannablu/liquore-44/
