200g dark chocolate,
2 tbsp. hazelnut oil,
1 cup water (optional).
For the custard:
6 to 8 egg yolks,
1 vanilla pod,
3 Earl Grey (bergamot) tea bags, brewed in the milk,
Melt the dark chocolate with hazelnut oil. Spread it in thin layered circular shapes (like almond tuiles) on a sheet of plastic wrap. Let it stiffen up in the fridge.
Peel the oranges with a vegetable peeler. Cut the skin into little sticks. Branch the sticks 3 times (starting from cold water to a boil). Cook slowly the sticks in water and sugar until they crystallize.
Meanwhile, remove the white skin from the orange segments. When the syrup of orange sticks starts to brown, add the orange segments with their juice to stop the cooking. Let the preparation cool down for 1 h in the freezer.
To make the millefeuille:
Place a round piece of chocolate, on top add the sticks with orange segments. Repeat this process twice. Serve with bergamot-flavored custard.