Millefeuille with Orange Mousse

Soak the gelatine in cold water. Whip the whipped cream until stiff and set aside to cool. Finely chop the cooking chocolate and melt over a water bath. Boil the orange juice to 75 ml.

Whip the egg yolks with 75g sugar and the warm juice over a water bath for 7 -8 min. until creamy. Spread the orange marmalade through a fine sieve and mix into the egg mixture. Squeeze the gelatin, melt it with the orange liqueur and 2 tbsp of the whipped cream in a saucepan at low temperature and fold it into the egg yolks.

3. whip the egg whites with 50g sugar until stiff. First mix the melted cooking chocolate, then the snow into the egg yolk mixture. Cool for about 10 min, then fold in the remaining whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours.

Preheat the oven to 220Grd C (fan oven 200). Layer the puff pastry and roll out as thinly as possible on floured work surface. Cut out 12 circles of 6 cm ø and place on a baking sheet lined with parchment paper and weigh down with a rack. Sprinkle remaining sugar on the circles and bake the puff pastry on the 2nd rack from the bottom for 10 to 12 min. Cool on a wire rack. Cut the candied kumquats into strips.

Fill the mousse into a piping bag with a No. 10 nozzle.

Pipe the mousse onto 8 circles of pastry, stacking 2 circles on top of each other and finishing with the last 4 circles.

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