Straight from the Christmas festivities, I’d like to share with you this lovely dessert: orange mille-feuille with verbena. I discovered this recipe during a cooking class and have tweaked it slightly since then to make it clearer and more visually appealing. If you’re looking for a light and original dessert for a holiday meal, this one is sure to please. In terms of preparation, there are two technical steps that require special attention: the caramel and the whipped cream, if you’re making it yourself. Feel free to check out the corresponding articles on the site!
Updated on 06 February 2025 by
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Mille-feuilles d’orange à la verveine : Portions
ForIngredients for Mille-feuilles d’orange à la verveine
Mille-feuilles d’orange à la verveine : instructions
- 1Peel half of the oranges, removing the pith, and cut them into slices a few millimeters thick; set aside.
- 2Squeeze the remaining oranges and set the juice aside.
- 3Make a light caramel using the sugar (moistened sugar in a saucepan over heat). Stop the caramel from cooking by adding the orange juice. Leave it on the heat until the caramel has melted.
- 4Then add the spices, the verbena (set aside a few leaves for the final assembly), and the orange slices. Let cool and steep for 2 hours.
- 5Meanwhile, whip the cream into whipped cream. Sweeten it very lightly with powdered sugar.
- 6Cut four 10-cm squares from each sheet of brick pastry and bake them for 3 minutes in an oven preheated to 200°C. Set aside.
- 7On a plate, assemble the mille-feuille by starting with a layer of whipped cream, followed by a sheet of brick pastry, then two or three orange slices, then more cream, and so on, until you reach the third sheet of brick pastry.
- 8Garnish the third and final layer with a dollop of whipped cream, some verbena leaves, and a light dusting of powdered sugar.
- 9Serve with a fork and knife to make it easier to eat, as it’s a bit tricky with a small spoon.
Notes
To complete the presentation, you can garnish the plate with one or two physalis.
Succulent et présente très bien… Par contre un peu difficile à couper avec une cuillère à café, moi je conseille une petite fourchette à dessert en plus.