Family Best Time >> Food

Crispy mandarin millefeuille, petals crystallized with Sichuan pepper


Ingredients:10 servings
  • Eggs
    8
  • Icing sugar
    150g
  • Butter
    250g
  • Mandarin juice
    25 cl
  • Gelatin
    2 sheets ( 2 g )
  • Liquid cream
    25 cl
  • Puff pastry sheet
    1
  • Castor sugar
    250 g
  • Mandarins
    250 g
  • Sichuan pepper
    5 g


Preparation:
  • Preparation time:40 minutes


Cut the puff pastry into rectangles, sprinkle with icing sugar bake in the oven between two baking sheets at 180°C until caramelized.

Make the tangerine mousse:

Mark a sabayon (eggs+icing sugar+mandarin juice+blanched zests+gelatin) and stir in the butter off the heat, cool, whip the cream and add to the mixture to lighten it.

Make the crystallized petals:separate the mandarin segments, drizzle them in syrup flavored with Sechuan pepper, dry in the oven at 80°C.

Assemble the mille-feuille and arrange the petals around it as well as the syrup.

This recipe may seem tedious, but finally once the mousse is made, the puff pastry is cooked, it is very feasible.