Melted Butter (for greasing)
For the filling
3/4 cup whole milk (180 ml)
1 1/4 cups fresh orange juice (300 ml)
2 eggs
5 tablespoons cornstarch
3/4 cup finely grated candied orange peel (135 g)
1/2 cup unsalted butter (100 g)
1/3 cup confectioners' sugar (60 g)
2 tablespoons Grand Marnier liqueur or Cointreau
1 box of champagne biscuits with fine confectioners' sugar (180 g)
Candied orange peel (for decorating)
Melted Butter (for greasing)
For the filling
3/4 cup whole milk (180 ml)
1 1/4 cups fresh orange juice (300 ml)
2 eggs
5 tablespoons cornstarch
3/4 cup finely grated candied orange peel (135 g)
1/2 cup unsalted butter (100 g)
1/3 cup confectioners' sugar (60 g)
2 tablespoons Grand Marnier liqueur or Cointreau
1 box of champagne biscuits with fine confectioners' sugar (180 g)
Candied orange peel (for decorating)
Line the bottom of a 5 cm x 9 cm x 20 cm English muffin tin with parchment paper and grease the sides with melted butter. Reserve
Prepare the filling: In a medium saucepan, cook the milk, 3/4 cup fresh orange juice, eggs, and cornstarch over low heat, whisking constantly until the mixture thickens (approximately 4 minutes)
Tire from heat, add the grated candied orange peel, mix well, and let cool
In a stand mixer, beat the unsalted butter with confectioners' sugar until smooth and creamy
Add the cold filling to the cream and mix until homogeneous. Reserve
On a flat plate, combine the remaining fresh orange juice with Grand Marnier liqueur or Cointreau
Moths the biscuits one by one in this mixture and arrange them side by side at the bottom of the reserved tin
Cover with half of the reserved cream
Continue alternating layers, ending with a biscuit layer
Cover the tin with plastic wrap and refrigerate for about 4 hours
Dish out onto a serving plate, remove the parchment paper, decorate with candied orange peel, and serve immediately
Serves 318 calories per slice.
