Ingredients
Equipment
Method
Bake the pastry
- Preheat your oven to 160C (325F) convection.
- Roll the sheet of puff pastry to the right size
- Using a fork, or a docking roller, dock the entire sheet of puff pastry. We actually don't want the puff pastry to puff!
- Refrigerate the puff pastry for 10-15 minutes.
- Bake the puff pastry for 30 Minutes
- When the 30 minutes is over, lower the temperature to 135C (275F) non-convection, and bake the puff pastry for another 10 Minutes
- Let the puff pastry cool off.
- Cut the cooled sheet of puff pastry into two equally-sized strips, approximately 11cm (4.3") x 40cm (15.75")
Make the filling
- Add 25ml (0.9oz) of milk to the pudding powder, and mix thoroughly until there are no more lumps.
- Whisk the egg through the pudding mixture.
- In a pan, add 225ml (7.6oz) of milk, 40g (1.4oz) of sugar, and the zest of one orange.
- Bring the milk to a boil. Once it boils, remove it from the stove.
- Temper the pudding mixture by mixing in one tablespoon of the hot milk mixture into the pudding mixture, while stirring. Repeat that two more times.
- Add the pudding mixture into the pan with the milk, and while stirring, bring it to a boil. Let it boil for a short amount of time. It will be thickening up while doing this.
- Put the hot pudding in a shallow dish, and cover it with plastic wrap. Let it come to room temperature.
- Bloom 1tbsp of gelatin in 60ml (2oz) of room temperature milk.
- Beat 350ml (11.8oz) and 35g (1.25oz) of sugar to stiff peaks.
- When the pudding is at room temperature (20C / 70F) Heat up the milk/gelatin mixture to between 48-60C (120-140F). You don't want to go over that temperature, as it will reduce the gelling power of the gelatin.
- Put the pudding in a bowl, and whisk it until it's loose. Mix in the gelatin while whisking.
- Add one scoop of whipped cream, and whisk it through the pudding mixture.
- Fold the rest of the whipped cream into the pudding mixture.
- Put the mixture in the fridge for 5-10 minutes, until it's set.
Assembly
- Pick one strip of puff pastry to be your top. Invert it, so that the side that was on the baking sheet becomes the top.
- Pipe the filling on the strip of puff pastry that is not inverted.
- Put the inverted strip of puff pastry on top of the filling, and gently push it down. With an offset spatula, clean up the edges where filling is coming out.
- Melt the apricot jam, and brush it onto the top of the top layer of puff pastry.
- Mix together in a small pan the orange juice, orange flavor/extract, and powdered sugar.
- On low heat, melt the sugar/orange juice mixture until it's liquid. Add food coloring until it's a nice orange color.
- Pour the glaze over the top pastry, and with an offset spatula, spread it evenly over the top.
- Carefully cut the large pastry into 4cm (1.5") wide strips.
