Millefeuille of seville orange curd
Millefeuille of seville orange curd

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, millefeuille of seville orange curd. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Millefeuille of seville orange curd is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Millefeuille of seville orange curd is something that I have loved my whole life. They are fine and they look wonderful.

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. Because Seville oranges have an acid level similar to that of lemon (compared to regular oranges that have lower acid level), they do very well in curd because they easily achieve a thick consistency.

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

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

Or try it simply spread on buttered toast. 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. I make the Seville Orange Curd in my Froothie Optimum ThermoCook, it's ideal for making fruit curds because it heats to an even temperature and stirs the mixture at the same time. Seville orange curd An easy, tangy curd that's as delicious spread on toast as it is spread thickly in the middle of a Victoria sandwich.

Steps 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

I make the Seville Orange Curd in my Froothie Optimum ThermoCook, it's ideal for making fruit curds because it heats to an even temperature and stirs the mixture at the same time. Seville orange curd An easy, tangy curd that's as delicious spread on toast as it is spread thickly in the middle of a Victoria sandwich. Seville oranges are famously used for orange marmalade, which is a preserve made from the orange's peel and juice, boiled with water and sugar until the fruit becomes broken down into a thick, soft consistency. In England, there is an annual festival held each March in Cumbria to commemorate the orange preserve. To prepare the orange curd, beat eggs, yolks and sugar in a wide, shallow saucepan until smooth.

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