In France we use the orange shells not pastry dough. Plus, we hollow the peel first then pipe the orange cream in the peel, garnish with lightly whipped cream and thinly sliced, candied orange peels. By the way, for reference; the thinly sliced, candied orange peels are the size of and shape of saffron.
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In France we use the orange shells not pastry dough. Plus, we hollow the peel first then pipe the orange cream in the peel, garnish with lightly whipped cream and thinly sliced, candied orange peels. By the way, for reference; the thinly sliced, candied orange peels are the size of and shape of saffron.
Bruh. You could have fixed that one before putting it in the oven?!
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That looks so good, i gotta try it