Millefeuilles faciles à la crème à l’orange

While pastry bakes, zest 1 orange. Cut a piece off the top and bottom ends of orange. Place a flat end of orange on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the "membranes" (the white lines) of each orange slice to release the segments. Squeeze the leftover orange membranes into a small bowl to release the juice. Repeat with the second orange. (NOTE: Do not zest second orange.)

Add cream and 1 tbsp honey to a large bowl. Whisk until stiff peaks form, 2-4 min. (NOTE: Stiff peaks are achieved when whipped cream firmly holds its shape.) Add orange zest, sour cream and 1 tbsp orange juice. Whisk until combined. (TIP: If cream is too soft, continue whisking until stiff peaks form.) Place orange cream in the fridge until you are ready to assemble napoleons. Heat a large non-stick pan over medium heat. When hot, add almonds, 1 tbsp sugar and 1/2 tbsp water to the dry pan. Toast, stirring often, until almonds are golden-brown and coated in a caramel glaze, 6-8 min. Carefully transfer almonds to another parchment-lined baking sheet in a single layer, then sprinkle with a pinch of salt. Do not touch until cool!