Recipe Pumkin & Orange Millefeuille

To prepare this dish

Ingredient list

Orange rich shortcrust dough

100 g sieved flour
40 g icing sugar
55 g Elle & Vire gourmet butter 82% fat
25 g egg
10 g grated orange zest

Butternut Squash Mixture

100 g butternut squash
200 g Elle & Vire Whole Milk
40 g egg yolks
50 g sugar
10 g powdered cream
6 g softened gelatine
10 g Elle & Vire gourmet butter 82% fat
200 g Excellence whipping cream 35% fat
3 g cinnamon powder

Orange Chantilly Cream

50 g Excellence whipping cream 35% fat
5 g grated orange zest
5 g fine sugar
1 g Grand Marnier

Orange Sorbet

200 g orange purée
50 g water
38 g sugar
1 g stabiliser
12 g atomised glucose
10 g grated orange zest
5 g Grand Marnier®
10 g lime juice

Orange Coulis

80 g orange pulp
2 g yellow pectin

Honeyed Butternut Squash

20 g butternut squash
5 g honey
10 g Elle & Vire gourmet butter 82% fat
Orange segments

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Elle & Vire Whole Milk

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Orange rich shortcrust dough

   Combine the softened butter and icing sugar. Add an egg and mix in well. Put the flour and orange zest in. Make the dough. Keep in the fridge for 2 hours before rolling out to 2.5mm thickness. Cut out using a no.6 cutter. Oven bake on a Silpain baking mat for 15 mins at 293°F.

    

2. 2

   Butternut Squash Mixture

   Peel the butternut squash and cut into large chunks. Cook wrapped in kitchen foil at 392°F. Once the flesh is cooked, sieve and drain well. Heat 1/3 of the milk with the purée in a saucepan. At the same time, boil the rest of the milk. Beat the egg yolks and sugar until pale. Add the custard powder. With the milk at boiling point, pour in 1/3 of the egg mixture. Combine the two in a saucepan. Bring to boil and cook for 3 mins. Then add the butter and the gelatine. Cover the surface with film and leave to cool. Whip together the cream, sugar and cinnamon. Mix this cream with the cooled mixture. Place in a piping bag fitted with a plain no. 9 nozzle.

    

3. 3

   Orange Chantilly Cream

   Beat together the cream, sugar, zest and Grand Marnier (optional). Place in a piping bag fitted with a plain no. 9 nozzle.

    

4. 4

   Orange Sorbet

   Boil the orange purée, water, lime juice and the zests. With the liquid hot, add in the stabiliser, glucose and Grand Marnier. Place in an ice-cream maker.

    

5. 5

   Orange Coulis

   Warm the fruit pulp and sprinkle in the pectin from above. Cook for 2 mins after reaching boiling point and transfer to a pipette.

    

6. 6

   Honeyed Butternut Squash

   Peel and dice the butternut squash. Cook in a little water and butter and finish with a coating of honey.

    

7. 7

   Assembly and decoration

   Create the millefeuille by laying a biscuit and then piping the cream. Repeat once. Place a yellow-coloured white chocolate disk the same size as the biscuits on top and pierce various sized holes. Drizzle the coulis on the plate and arrange the millefeuille. Line up the pieces of butternut squash, orange segments and the orange Chantilly cream. Use the leftover biscuit to secure the sorbet quenelle. 

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