ORANGE CHOCOLATE
FLOWERS

The day before : Soak the candied oranges diced, the orange
zest and the Cointreau®. Use eggs from the fridge. In a food
processor with a dough hook, mix all the ingredients, except
butter. The dough is kneaded until it becomes elastic and no
longer sticks to the edges of the bowl. Gradually add softened
butter. Knead a few minutes until the dough falls apart of the
tank of the beater. Add the macerated candied oranges.
Cut into 2 halves the dough on the table: 400 g for the orange
brioche dough and 200 g for the orange chocolate brioche
dough.
For the orange chocolate brioche dough, add 10 g of cocoa
powder to 200 g of dough and knead the dough again in the
processor for 2 or 3 minutes or by hand on the table.
Put the 2 doughs in two separate bowls, cover with plastic wrap
and keep at room temperature for 1 hour.
Press the doughs with your hands to drive out gas.
Cover again and place in the refrigerator at least 12 hours.

Use the brioche doughs from the fridge ; roll out the doughs
(using a rolling pin) into rectangles 60 cm by 25 cm. Lay the
two doughs one on top of the other, the orange brioche dough
below the chocolate brioche dough ; flatten to really glue the
2 doughs. Cut in half to obtain two rectangles 30 cm by 25 cm.
Reserve for the freezer to harden.
Flatten the edge of the rectangles and glaze with a little beaten
egg. Wrap the dough from the longest part (30 cm) to the
glazed flattened part. Chill in freezer for 10 minutes this two
rollers of two-tone dough.
Cut pieces on 6 cm in length and make 7 equal cuts on the
three-quarters. You must have 7 equal parts. Spread this parts
to form a flower and place on baking sheet covered with baking
paper. Place a dam clean cloth (or a plastic wrap) on the 10
orange chocolate flowers. Rising time 60 / 90 minutes.
Preheat oven to 200°C. Brush flowers with beaten egg and bake
for 12 minutes by lowering the temperature to 180°C halfway
through cooking.
Avoid over-baking: the pastry is golden brown. Brush with
Cointreau® from the oven, then brush with syrup*. Return to
oven for 1 minute to dry. After cooling, decorate with a slice of
dried orange.
* Syrup: Bring 50 g of water with 65 g of caster sugar. Cover with
a plastic wrap and keep cool.