Bake according to package instructions. Remove the peel from the orange and fillet it. Chop the marzipan and crush in a hand mixer. Boil 3/4 of the marzipan with whipped cream and a dash of Cointreau. Cut open the baked puff pastry hearts, fill with an orange fillet and the remaining marzipan. Arrange a mirror of the marzipan cream on a flat plate, place the marzipan hearts on top and garnish with mint.
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