recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Maltese Orange Cream Cornet with Grand Marnier Orange Butter Sauce

recette de cuisine francaise, Recipe: Maltese Orange Cream Cornet with Grand Marnier Orange Butter Sauce

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 30 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 20 minutes
6 sheets of Filo pastry
50 g (1.77 oz.) butter
6 Maltese Oranges
Strawberries and Star Fruit
Confectioner’s Custard
50 cl (16.6 fl. oz.) milk
1 vanilla pod
120 g (4.23 oz.) sugar
20 g (0.71 oz.) starch
35 g (1.23 oz.) flour
200 g (7.05 oz.) eggs
100 g (3.5 oz.) thick cream
Q.s. Grand Marnier
Orange Butter
100 g (3.5 oz.) sugar
70 g (2.5 oz.) Maltese orange juice
100 g (3.5 oz.) butter
60 g (2.12 oz.) Grand Marnier.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 peel grater, 3 saucepans, 1 of which should be heavy-based for making caramel, 1 paring knife, 1 stainless steel bowl, 1 whisk, 1 chopping board, 1 steak knife, 1 filleting knife, 1 frying pan.


Preparation

recette gastronomique - recette de cuisine française  Grate the peel from 4 oranges.

recette gastronomique - recette de cuisine française  Bring the milk to the boil with the scraped vanilla pod, cut in half. Mix the sugar with the starch and flour then add the eggs. Pour the milk onto this mixture and stir well. Put back onto the heat for 4 minutes, stirring continuously to prevent skin formation (vanner).
Strain the cream whilst it is cooling down then film and set aside. Add the thick cream, half of the orange peel and Grand Marnier according to taste.
Peel the oranges and remove pith using the steak knife then remove the flesh using a knife with a fine blade. Cut in half then into small chunks and add to the Grand Marnier cream.

recette gastronomique - recette de cuisine française  Caramelize the sugar until it is a light golden brown color. Deglaze with the orange juice. Add the remaining orange peel, butter and Grand Marnier and reduce to a syrupy consistency.

recette gastronomique - recette de cuisine française  Arrange the Filo pastry leaves on the table and fold back the edges to form a triangle. Fill with the orange cream then fry on each side in the previously clarified butter.

recette gastronomique - recette de cuisine française  Decorate the plates with the fruit.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare the cream and orange butter beforehand.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011