Orange Chocolate Mille-Feuille

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, sugar, and cold butter until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.

3. 3

   Add eggs one at a time, whisking until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm.

   Tip: Cut into rectangles, about 20cm x 10cm.

5. 5

   Bake the pastry rectangles for 15-20 minutes, or until golden brown.

   Tip: Allow to cool completely on a wire rack.

6. 6

   To make the pastry cream, combine milk, sugar, and orange zest in a medium saucepan.

   Tip: Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.

7. 7

   Remove from heat and stir in orange juice, then let cool to room temperature.

   Tip: Strain the mixture through a fine-mesh sieve into a clean bowl.

8. 8

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir in the softened butter until smooth.

9. 9

   To assemble the mille-feuille, place a layer of pastry, followed by a layer of pastry cream, and then a layer of chocolate.

   Tip: Repeat the layers two more times, ending with a layer of chocolate on top.

10. 10

    Dust the top of the mille-feuille with confectioner's sugar and serve.

    Tip: Store in an airtight container at room temperature for up to 3 days.