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1
Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
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2
Combine the 1 egg and 1 egg yolk to create a egg wash.
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3
Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350u00b0F- 400u00b0F oven until golden brown and 'puffed'.
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4
Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
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5
Remove the zest from the orange; split and scrape the vanilla bean.
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6
In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
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7
In a bowl combine the sugar and 5 egg yolks together.
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8
Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
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9
Cook the creme until nape` (it coats the back of a wooden spoon).
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10
Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulee on the bottom about 1 inch thick.
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11
Back in a 350u00b0F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
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12
To assemble: Place the bottom half of a puff 'sandwich' on a plate.
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13
Using a thin spatula place a layer of the creme brulee onto the puff (it doesn't have to look pretty as we'll be covering it soon).
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14
On top of the creme brulee place a single layer of roasted fruit, so that the wedges overhang the creme brulee on either side.
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15
Place the top of the puff pastry on and dust with powdered sugar.
