Melt the couverture in a hot water bath and allow to cool slightly. In the meantime, bring the milk to the boil with the cut and scraped vanilla pod, allow to steep briefly and remove the pod again. Knead butter with flour and gradually stir into the boiling milk (this prevents lumps from forming). Stir choux pastry until it separates nicely from the pot. Allow to cool slightly. Then stir in each egg yolk separately. Finally, incorporate melted couverture, apricot brandy and orange zest. Whip the egg whites with a pinch of salt and a third of the sugar until creamy. Then beat in the remaining sugar in batches. Preheat the oven to 220 °C. First fold one third of the egg whites into the choux pastry, then fold in the rest with a rubber spatula or wooden spoon. Melt clarified butter in a small pan. Pour in about a ladleful of omelet batter and smooth out. When omelet is golden brown on bottom, place in hot oven for 5-7 minutes to dry from top. Bake next omelet, always making sure there is enough clarified butter in the pan, but that it does not get too hot. Finish baking remaining omelets in the same way. Fill omelets as desired and serve whipped together.
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