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1
Heat oven to 480F.
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2
Spread the dough thinly on a floured work surface.
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3
Transfer the dough in 2 baking sheets lined with parchment paper and sprinkle with sugar.
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4
Bake the first sheet.
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5
It will rise and turn golden.
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6
After 5 minutes, cover it with parchment paper in the oven and place a second baking sheet (or a plate) on top off it to prevent it from rising. Bake for 5 minutes.
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7
Take out of the oven, let cool slightly, and cut out rectangles with scissors.
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8
Do the same for the second tray of dough.
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9
Turn on the broiler.
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10
Sprinkle the rectangles with sugar and caramelize them quickly under the broiler. Watch carefully, they can burn easily.
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11
In a bowl, whisk the egg yolks and sugar.
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12
Soften gelatin in cold water.
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13
In a saucepan, boil the cream, and remove from heat.
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14
Add the egg yolks to the pan and heat slowly until the mixture thickens (up to 185F)
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15
Divide the cream in 2 equal portions.
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16
In one of the bowls, add the white chocolate (broken in small pieces), then add the orange juice and mix.
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17
In the another bowl, add the milk chocolate (broken in small pieces) and stir.
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18
Let the two bowls cool at room temperature then refrigerate for at least 2 hours.
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19
Beat the mascarpone and separate in 2 equal portions. Add 1 portion to each of the bowls and whip the mixtures.
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20
You can use a food processor or stand mixer for a creamier result.
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21
Put each cream in a pastry bag with a fluted tip and top the caramelized dough rectangles with the cream.
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22
Sprinkle with powdered sugar.
