Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pastry on prepared tray. Top with a sheet of baking paper and a second baking tray. Bake for 15 minutes. Turn trays over and bake for 15 minutes more or until pastry is golden. Remove top tray and paper. Cool.
2.Meanwhile, using a vegetable peeler, peel zest from oranges into long thin strips, avoiding any white pith. Cut oranges into segments. Set segments aside. Combine zest, milk and sugar in a saucepan over moderate heat. Stir until sugar dissolves. Bring just to the boil then remove from heat. Stand milk mixture for 10 minutes to allow flavours to infuse. Remove and discard orange zest.
3.Blend custard powder with 1/2 cup of the warm milk mixture until smooth. Add custard mixture to remaining milk mixture; stir until smooth. Place pan over moderately high heat. Cook and stir until custard boils and thickens. Transfer custard to a heatproof bowl. Cover surface directly with plastic food wrap to prevent a skin from forming. Cool. Stir to loosen. Stir in enough cream until smooth.
4.Using a large serrated knife, gently cut whole pastry sheet in half, then cut each pastry sheet into 4 rectangles crosswise. You should have 12 rectangles. Divide custard evenly among 8 of the rectangles. Top with strawberries and orange segments. For each mille-feuille, stack 2 of the rectangles, then top with a plain pastry rectangle. Serve dusted with icing sugar.
Lumpy custard? To fix, push custard through a fine sieve. Make ahead: Bake pastry a day ahead. Store in an airtight container. Assemble the mille-feuille just before serving.
Note
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