Mille Feuille with oranges and cream quark

Step 1/5

• 137½ g 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

• ½ vanilla beans
• 2 oranges

• strainer
• cutting board
• knife
• small bowl

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

Step 3/5

• 35 g sugar
• 62½ ml white wine
• ½ stick cinnamon
• 1 cloves
• 1 cardamom pods
• 62½ ml orange juice
• 10 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

• 7½ g 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

• 62½ ml heavy cream
• 62½ g quark
• 25 g 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.

Enjoy your meal!