Orange Millefeuille

Directions

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  After thawing, roll out the dough plates with the roller. Sprinkle them with sugar, roll again, place them on a baking tray lined with parchment paper, chop them with a fork and bake for about 10 minutes. Remove, let cool and cut in half, trimming with a serrated knife, in order to obtain rectangles of the same size.
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  Prepare the cream: bring the cream to a boil. In a bowl, stir the egg yolks with a fork to dislodge.
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  In a saucepan, pour the sugar, cornstarch and orange zest. After boiling, remove the cream from the heat and pour it into the previous mixture, stirring constantly. Add the egg yolks, stirring constantly, and return to the heat, continuing to stir until it thickens. Remove and let cool.
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  Mount the mille-feuille on a serving plate, alternating the rectangles of dough with the cream, the dough should be at the beginning and at the end. Sprinkle with powdered sugar and serve.