Ingredients
- 1 puff pastry sheet
- a bit of icing sugar
Ingredients for the cream
- 1 lt whole milk
- 180 g granulated sugar
- 100 g corn starch
- 4 medium eggs
- 100 g ION PÂTISSERIE white couverture
- orange zest
- 1 vanilla vial
Method for the puff pastry
Line a baking pan with a sheet of parchment paper and set aside. Make sure the baking pan has almost the same size as the puff pastry sheet.
Then, dust with icing sugar over the surface of the puff pastry sheet and turn it out onto the baking pan.
Right after, remove the paper from the package and sprinkle the other side of the puff pastry sheet with icing sugar. When ready, place over it a sheet of parchment paper. Afterwards, place over a light baking pan to prevent the pastry from rising.
Bake in a preheated oven at 180 C fan, on the middle oven rack for about 15 minutes. Immediately after, remove the pan over the puff pastry sheet and bake for another 15 minutes.
Method for the cream
In a pot add the milk, sugar, orange zest, and vanilla and place over high heat until it comes to a boil.
Next, in a bowl add the eggs and cornstarch and whisk. Gradually pour the warm milk while whisking vigorously.
Transfer the mixture to the pot and place over high heat while whisking constantly, until it turns into a firm cream.
Finally, remove from heat, add the white couverture and keep whisking until completely incorporated.
Empty the cream into a bowl and cover with plastic wrap, making sure it touches the surface of the cream directly. Refrigerate until chill.
To assemble
When the puff pastry is ready and cool enough, cut it into 4 equal pieces.
Then, fill a pastry bag with the cream and use a flat nozzle.
Take a puff pastry piece and start piping the cream into lines on its surface.
Right after, place over the cream layer another piece of puff pastry, and repeat the same process.
Finally, sprinkle the upper pastry piece with icing sugar.
