Orange mille-feuille

For the orange curd, whisk the eggs, egg yolks and sugar in a small saucepan until combined. Place over low heat. Add butter, orange juice, lemon juice and rind, whisking until combined. Cook, whisking constantly, for 10-12 minutes or until mixture thickens. Pour through a sieve into a bowl. Cool, stirring occasionally, for 30 minutes. Cover with plastic wrap. Place in the fridge for 2 hours.

For the candied oranges, place the orange in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Place the water, sugar, cloves and cinnamon in a frying pan over medium-low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to boil. Reduce heat to low. Add orange. Simmer, turning halfway through cooking time, for 45-50 minutes or until soft and translucent. Transfer to a wire rack set over a baking tray to drain. Cool completely.

Meanwhile, preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place 2 pieces of pastry on tray. Top with another sheet of baking paper and another baking tray. Bake for 8 minutes. Turn trays over. Bake for a further 5-7 minutes or until pastry is crisp and golden. Cool completely. Repeat with remaining pastry.

Place the cream, Grand Marnier and sugar in a bowl. Whisk until firm peaks just form.

Place 1 piece of pastry on a plate. Spread with 1/4 of the cream mixture and a little of the curd. Repeat to make 4 layers, finishing with the cream. Drizzle with the remaining curd. Twist orange slices and place on top of the mille-feuille.