Make the orange zest mousse well in advance so that, when chilled, it is firm.
Peel the raw oranges:with a sharp knife, cut a hat at both ends of the fruit to reach the flesh. On a gully board, place the orange upright on one of the cut parts and, with the knife, remove the peel as close as possible to the flesh so that there are no longer any cottony white parts. Then pass the tip of the knife between each quarter to separate the flesh from its small membrane. Carefully collect all the juice that flows out and store the bare orange segments in an airtight container.
Squeeze the juice from the 4 oranges, add it to the collected juice. Pass everything through a fine cloth to have a clear juice. Sweeten it to taste with sugar syrup for a more syrupy juice. Chill it.
Make the puff pastries (or reheat them). When they are hot, split them in half lengthwise. Put each inner half of the puff pastry on the top of the plate in front of you, garnish it with chocolate mousse. Arrange the orange segments in a fan shape at the base of the plate at the foot of the puff pastry. Between each quarter, pour orange syrup to hide the bottom of the plate.
Place the hot puff pastry lid on the mousse and serve immediately.
*Mousse with candied orange zest :
Prepare a classic chocolate mousse.
Buy the candied orange from the confectioner or pastry chef.
Soak for 1 hour in hot water to soften. Dry well, then cut into small, tiny pieces.
Add the alcohol and the salpicon to the mousse when it is finished. Mix well so that the small pieces are evenly distributed.
Source:Chocolate (Martine Jolly)
