Artettes with caramelised oranges and orange blossom cream recipe

Embassy head chef Maxime Le Van gives us his 29-minute meal

Arlettes with caramelised oranges and orange blossom cream
Arlettes with caramelised oranges and orange blossom cream
Remove the vanilla pod and pour in the hot milk while whisking. Pour the mixture back into the pan, cook on a gentle heat and whisk to avoid lumps.
Remove the vanilla pod and pour in the hot milk while whisking. Pour the mixture back into the pan, cook on a gentle heat and whisk to avoid lumps.
Dust a generous amount of icing sugar under and over the puff pastry sheet. With a rolling pin, flatten the pastry lengthways to half its thickness and dust with more icing sugar.
Dust a generous amount of icing sugar under and over the puff pastry sheet. With a rolling pin, flatten the pastry lengthways to half its thickness and dust with more icing sugar.
Sprinkle the lemon zest over the pastry and make a tight roll. Wrap in film and place in the freezer to set.
Sprinkle the lemon zest over the pastry and make a tight roll. Wrap in film and place in the freezer to set.
Cook the sugar on a low heat to create a caramel. Peel and separate the orange segments with a knife.
Cook the sugar on a low heat to create a caramel. Peel and separate the orange segments with a knife.
1/5

Maxime Le Van at Embassy
‘The mix of the juicy caramelised orange and the velvety orange blossom cream is the perfect combination. The puff pastry arlettes are always a winner, particularly with children.’

Ingredients (serves four)
For the arlettes
4 oranges
50g sugar
1 roll of puff pastry
1 lemon
Icing sugar for dusting

For the orange blossom cream
2 egg yolks
30g sugar
2 teaspoons flour
3 teaspoons cornflour
100ml milk
½ vanilla pod
1 teaspoon orange blossom water
100g whipped cream

Method
1 For the orange blossom cream, prepare a crème patissière by combining the vanilla and milk and bringing the mixture to boil.

2 Whisk the egg yolks with the sugar, then whisk in the flour and cornflour.

3 Remove the vanilla pod and pour in the hot milk while whisking. Pour the mixture back into the pan, cook on a gentle heat and whisk to avoid lumps.

4 Bring the mixture to the boil to thicken. Spread onto a tray, cover with film and place in the fridge to cool.

5 Preheat the oven to 220°C.

6 Dust a generous amount of icing sugar under and over the puff pastry sheet. With a rolling pin, flatten the pastry lengthways to half its thickness and dust with more icing sugar.

7 Sprinkle the lemon zest over the pastry and make a tight roll. Wrap in film and place in the freezer to set.

8 Cook the sugar on a low heat to create a caramel. Peel and separate the orange segments with a knife.

9 Strain any remaining juice from the oranges over the caramel. Once it looks syrupy, add the orange segments, remove from the heat and place in the fridge.

10 Cut the pastry roll into ½ cm wheels, dust over and under with icing sugar and flatten to 1mm thickness. Place on a baking tray lined with grease-proof paper and cook for eight minutes until lightly puffed up.

11 Place the crème patissière in a bowl. Add the orange blossom water, whisk until smooth, then add the cream.

12 Place the oranges on the plate, place the cream on top, finish with the pastry arlette and serve.

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