Sprinkle the table with powdered cocoa, roll out the puff pastry and sprinkle it with cocoa again. Fold and roll out, do this twice. Chill for 1 hour. Cut the pastry into small 3-inch circles. Put them onto an oiled baking sheet. Mix the egg yolks and the sugar together then add the flour. Boil the milk and pour it on the mixture. Bring to a boil while stirring. Boil for a couple of minutes then remove from the heat and add 3/4 ounce of sifted cocoa. Bake the pastries for 20 minutes at 40íF. Peel the oranges and remove the white pith. Whip the cream. Keep 1/3 of the cream aside. Combine the remainder with the confectioner's custard you made. Split each hot pastry into 2 circles. Fill with 1 to 2 tablespoons of cream mixture. Top with an orange segment. Close each pastry and top with a segment of orange. Grate the chocolate into the reserved whipped cream. Arrange on a dish and decorate with the cream.
@
2/3 lb ready-to-bake puff pastry
1 3/4 oz powdered cocoa
oil
1 cup milk
2 egg yolks
1 3/4 oz sugar
3/4 oz flour
3/4 oz cocoa
1 2/3 lbs oranges
1 pint unsweetened whipping cream
3/4 oz confectioner's chocolate
@
45
mn
@
20
mn
@
If you are experienced, you can make your 5-fold puff pastry by yourself, adding the cocoa each time you fold instead of flour.
