Mille Feuille with oranges and cream quark

Mille Feuille with oranges and cream quark

6 ratings

Kai, master confectioner


„This interpretation of a French Classic will definitely impress your guests.“

Difficulty

Medium 👍
30
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 package
puff pastry (frozen)
4
oranges
125 g
quark
125 ml
heavy cream
120 g
sugar
1
vanilla bean
125 ml
white wine
1 stick
cinnamon
2
cloves
2
cardamom pods
125 ml
orange juice
20 cl
Grand Manier
15 g
cornstarch
Metric
Imperial
  • 1 package puff pastry (frozen)
  • 4  oranges
  • 125 g quark
  • 125 ml heavy cream
  • 120 g sugar
  • 1  vanilla bean
  • 125 ml white wine
  • 1 stick cinnamon
  • 2  cloves
  • 2  cardamom pods
  • 125 ml orange juice
  • 20 cl Grand Manier
  • 15 g cornstarch

Utensils

  • pastry cutter (Ø 6cm)
  • oven
  • baking paper
  • rubber spatula (optional)
  • backing tray
  • hand mixer
  • strainer
  • 2 small bowls
  • large bowl
  • small frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Optima Spätlese, mild, 2012
The rich bouquet of this wine helps to capture the full sweetness of this classic French dessert. The ripe fruit aromas gently set off the citrus tones. Enjoy the wine between 11 - 13°C/54°F.

Nutrition per serving

Cal
822
Protein
12g
Fat
33g
Carb
87g

Step 1/5

Preheat the oven to 175°C/345°F. Defrost puff pastry and cut 8 rings with the pastry cutter. Place onto a baking tray lined with parchment paper. Bake in the oven for approx. 8 – 7 min. until golden.
  • 1 package puff pastry
  • baking tray
  • oven
  • baking paper
  • pastry cutter

Preheat the oven to 175°C/345°F. Defrost puff pastry and cut 8 rings with the pastry cutter. Place onto a baking tray lined with parchment paper. Bake in the oven for approx. 8 – 7 min. until golden.

Step 2/5

Scrape the seeds from a vanilla been. Fillet the oranges and collect the juice.
  • 1 vanilla beans
  • 4 oranges
  • strainer
  • cutting board
  • knife
  • small bowl

Scrape the seeds from a vanilla been. Fillet the oranges and collect the juice.

Step 3/5

Caramelize some of the sugar and deglaze with white wine. Add cinnamon stick, cloves, cardamom, scraped vanilla bean and seeds and simmer for approx. 5 – 7 min. Add orange juice and Grand Marnier and continue simmering.
  • 70 sugar
  • 125 ml white wine
  • 1 stick cinnamon
  • 2 cloves
  • 2 cardamom pods
  • 125 ml orange juice
  • 20 cl Grand Marnier
  • small frying pan
  • cooking spoon

Caramelize some of the sugar and deglaze with white wine. Add cinnamon stick, cloves, cardamom, scraped vanilla bean and seeds and simmer for approx. 5 – 7 min. Add orange juice and Grand Marnier and continue simmering.

Step 4/5

Mix cornstarch with 2 tbsp water and add to the sauce in the pan, stirring well. Finally fold the orange fruit pieces into the mixture.
  • 15 cornstarch
  • small bowl

Mix cornstarch with 2 tbsp water and add to the sauce in the pan, stirring well. Finally fold the orange fruit pieces into the mixture.

Step 5/5

Beat heavy cream until stiff peaks form. Mix together quark, rest of sugar, the collected juice from the oranges, and the cream well. To serve, alternate layers of puff pastry, quark cream, and orange pieces.
  • 125 ml heavy cream
  • 125 quark
  • 50 sugar
  • hand mixer
  • large bowl
  • rubber spatula

Beat heavy cream until stiff peaks form. Mix together quark, rest of sugar, the collected juice from the oranges, and the cream well. To serve, alternate layers of puff pastry, quark cream, and orange pieces.