Millefeuille of seville orange curd
Millefeuille of seville orange curd

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, millefeuille of seville orange curd. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Millefeuille of seville orange curd is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Millefeuille of seville orange curd is something which I have loved my entire life. They are fine and they look fantastic.

Millefeuille of seville orange curd I wanted to use up my Seville oranges curd and came across this recipe. It looks great and they are lovely the freshest the better. Dust the mille feuille with icing sugar and serve. When Easter rolls around, I especially crave lemon meringue pie because it was always on our family's holiday table.

To get started with this particular recipe, we have to first prepare a few components. You can cook millefeuille of seville orange curd using 5 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Millefeuille of seville orange curd:
  1. Get 10 tbsp seville orange curd
  2. Get 375 grams puff pastry Block
  3. Prepare Ground cinammon to dust
  4. Prepare 300 ml double cream whipped with a bit of sugar
  5. Take Icing sugar to dust

This is a very short season so preserving them in Seville Orange Marmalade or this lovely Seville Orange Curd is a great way to extend the season. An easy, tangy curd that's as delicious spread on toast as it is spread thickly in the middle of a Victoria sandwich. Add the orange zest and liqueur and fold in using a spatula. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end.

Instructions to make Millefeuille of seville orange curd:
  1. Preheat oven and lay baking tray with grease proof paper.
  2. Dust clean work top with a bit of icing sugar and Roll the pastry to the thickness of a one pound coin.
  3. Cut little rectangles about 5cmx 8cm in size
  4. Put them in tray and cover with another piece of grease proof paper and weigh down with second baking tray
  5. Bake for 20 minutes covered and take paper and tray off and bake further 5 minutes
  6. Dust the squares with a bit of cinammon
  7. Cut rectangles horizontally so that you end up with double the number of them but halves.
  8. Add a bit of the curd to a third of the squares
  9. Top the curd with whipped cream
  10. Top the cream with the pastry squares and repeat steps 8 and 9. And finally cover them with the last third of the rectangles

Add the orange zest and liqueur and fold in using a spatula. Spoon the cream into a piping bag fitted with a plain nozzle, twisting slowly to move the cream to the pointed end. Assemble the millefeuille just before serving. Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Seville oranges, however, I have never really seen and so, feeling brave, I thought I would get some not really knowing what on earth I was going to do with them.

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