1/2 cup of sugar
2 tablespoons of all-purpose flour
2 egg yolks separated
1/2 cup of scalded milk
1 tablespoon of unsalted butter
A pinch of salt
Zest from 1/2 orange
Juice from 1 orange
Champagne biscuits
Cream chantilly
1/2 cup of sugar
2 tablespoons of all-purpose flour
2 egg yolks separated
1/2 cup of scalded milk
1 tablespoon of unsalted butter
A pinch of salt
Zest from 1/2 orange
Juice from 1 orange
Champagne biscuits
Cream chantilly
Mix together the sugar and flour with the beaten egg yolks
Add the scalded milk, slowly
Combine the butter, salt, and zest, then let it sit in a warm water bath
Cook until thickened
Add the orange zest and juice
Let it cool slightly and fold in the whipped egg whites
Soak the biscuits quickly in additional orange juice and place them in a rectangular pan lined with parchment paper
Cover with a layer of orange cream, then another layer of biscuits and continue until all the cream has been used
Chill in the refrigerator for 24 hours
Some hours before serving, unmold and top with whipped cream.
