Recipe Orange mille-feuille : Practical and Delicious

Recipe Orange mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Orange mille-feuille. You are currently reading Recipe Orange mille-feuille : Practical and Delicious. This recipe is the creation of the chef Jane Charlton. Recipe Orange mille-feuille requires 20m, cook 20m and serve 4. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Filled with syrupy oranges and decadent cream, this French mille-feuille recipe is an impressive dessert to serve at a dinner party.

Ingredients:

6 Ingredients

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  4 (about 800g) navel oranges, peeled, segmented
  
  
  


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  125ml (1/2 cup) yellow-box honey
  
  
  


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  1/4 tsp ground cardamom
  
  
  


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  1 sheet (25 x 25cm) ready-rolled reduced-fat puff pastry (Pampas brand)
  
  
  


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  80ml (1/3 cup) thickened cream
  
  
  


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  Icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Place the orange, honey and cardamom in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer for 20 minutes or until syrup thickens slightly. Remove from heat. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, cut the pastry into eight 6 x 12cm rectangles. Place on a baking tray. Bake in preheated oven for 10-12 minutes or until golden brown and puffed.
  
  
  


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  Step 3
  
  
  
  
  Use an electric beater to beat the cream in a bowl until soft peaks form. Place half the pastry rectangles on serving plates. Press down to flatten slightly. Top pastry with orange compote and cream. Top with remaining pastry rectangles and dust with icing sugar. Serve immediately.
  
  
  

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