Orange shoe soles
easy
45 mins
45 mins
Ingredients
- 1 washer (75 g) deep-frozen puff pastry
- 3 Oranges (approx. 250 g each)
- 2 TABLESPOONS Orange liqueur
- 1-2 TEASPOONS Sugar
- 1 Egg Yolk
- 200 g Whipped cream
- 7-10 Tbsp scraped pulp from 1/4 vanilla pod
- 1 package Vanillin sugar
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
- baking paper
Directions
- 1
Defrost the puff pastry. Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Collect the juice. Measure 100 ml of juice and mix with liqueur and sugar.
- 2
Marinate the orange filets in it for about 30 minutes. In the meantime, roll out the puff pastry slightly (approx. 12 x 22 cm) and cut out 4 oval pieces (approx. 5 x 10 cm). Place on a baking tray lined with baking pier and brush with egg yolk.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 8-10 minutes until golden brown. Let cool on a cake rack. In the meantime, whip cream, vanilla pulp and vanilla sugar with the whisk of the hand mixer until stiff.
- 4
Cut puff pastry pieces lengthwise. Cover the lower half of the pastry with some orange fillets. Pour cream into a piping bag with a star-shaped spout and squirt onto the oranges. Place the second half of the pastry as a lid on top.
- 5
Dust with icing sugar. Arrange shoe soles, remaining oranges and marinade on plates and serve decorated with lemon balm as desired.
Nutrition Facts
320 kcal
23 g
21 g
3 g
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