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Millefeuille and orange

During the holidays, ‘sharing’ takes center stage.Eating together is simply the most fun. During Christmas dinner, a dessert in the middle of the table is fantastic for sharing.

Ingredients

170gEgg yolk
2Vanilla pods
250gSugar
1lWhole milk
80gCornmeal
75gButter

Puff pastry

2Glucose
Water
1kgSugar
Oranges
Grand Marnier

blood orange sorbet

Preparation

  1. Heat the milk and add the scraped vanilla pods together with the butter and half of the sugar.
  2. Mix the egg yolk, cornflour, and the remaining sugar.
  3. Add to the mixture.
  4. Heat the whole mixture while stirring constantly.
  5. Let cool under plastic wrap and store in the fridge.

  1. Cut the puff pastry into strips of 10 x 30 cm.
  2. Sprinkle with granulated sugar and bake between two sheets of baking paper under pressure at 190°C for about 17 minutes.

  1. Make a caramel by mixing the sugar, glucose, and water and heating slowly.
  2. Add a generous splash of Grand Marnier at the end. Be careful! This can splatter a lot.
  3. Segment the oranges and briefly heat in the caramel. Then chill.

  1. Assemble the millefeuille in different layers, with crème pâtissière and some orange segments between each layer.
  2. Serve with blood orange sorbet.