Mille Feuille with oranges and cream quark

Mille Feuille with oranges and cream quark

Based on 6 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

30 min

Baking

8 min

Resting

0 min

Ingredients

2Servings
137½ g
puff pastry (frozen)
2
oranges
62½ g
quark
62½ ml
heavy cream
60 g
sugar
½
vanilla bean
62½ ml
white wine
½ stick
cinnamon
1
cloves
1
cardamom pods
62½ ml
orange juice
10 cl
Grand Manier
g
cornstarch
MetricImperial

Utensils

baking tray, oven, baking paper, pastry cutter, strainer, cutting board, knife, small bowl, small frying pan, cooking spoon, hand mixer, large bowl, rubber spatula

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How-To Videos

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how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

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How to segment an orange

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal822
Fat33 g
Protein12 g
Carb87 g
  • 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.
    • 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

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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Mille Feuille with oranges and cream quark

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