Quador and caramelized orange individual dessert
Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of preparing delicious desserts like this one, created with oranges from Valencia.
Chocolate crème pâtissière
Make an infusion with the milk and vanilla.
Blanch the egg yolks with the sugar and starch.
Scald the egg yolks, the sugar and the starch with the infusion prepared earlier.
Strain the mix and bring to the boil, then pour over the chocolate in drops and chill quickly to 4 °C with a tight-fitting film cover.
Brush lightly with butter and icing sugar layer by layer of filo pastry as if for puff pastry, until 4 layers of puff pastry have been obtained.
Cut 12 x 12 cm squares and press down into a madeleine mould, then bake the whole at 180°C for 9 min.
Cut segments of peeled orange and decorate each one with 2 slices.
Finish with a few strips of Origen Ocumare dark chocolate couverture to give volume.