Place the puff pastry slices next to each other and defrost. Pass the jam through a sieve. Wash the orange, grate dry and thinly grate the peel. Whip the cream until stiff, pour in the liqueur and vanilla sugar. Fold in orange zest. Fill the cream into a piping bag with perforated spout and chill. Roll out the puff pastry slices on a floured work surface 1.5 cm wider and cut them into three halves.
Place the slices next to each other on a baking tray lined with baking paper, prick a few times with a fork and lightly sieve with icing sugar. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until the sugar has caramelised. Let the puff pastry cool down. Spread half of the slices with 1 teaspoon of jam each. Spray cream on the jam, then place another slice of puff pastry on top. Decorate slices with sugar crystals and pink sugar