Clementine and chocolate millefeuille

Method

1. Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour.

2. Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge.

3. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool.

4. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture.