Cointreau orange flan

On the first day, combine the butter (1) and flour (1) with the
paddle attachment. Make a square and let stand until the
next day. On the same day, prepare the dough. Pour the water
and salt into the bowl, then add the flour (2) and soft butter
(2). Knead gently without forcing with the hook. Let stand 15
minutes outside, spread in a square and refrigerate until the
next day.
The next day, add the dough to the butter and make a double
turn. Let stand for 2 hours. Give a double turn again, then let
stand for 2 hours. Give a single turn and refrigerate overnight.
The next day (3rd day), roll the dough to 3.75 mm, soften the
dough and cut. Let rest for a few hours and then store in the
freezer.

With a fork, pierce the mandarines and place them in a large
saucepan with cold water. Boil and then remove the water and
repeat with cold water. Repeat 3 times. The 4th time, cook the
mandarines until tender.

Remove the water and let cool. Cut the mandarines in half
and remove the seeds and the white part of the center. Cut
the mandarines into pieces and mix with the sugar, mandarine
puree and lime juice. Cook to stew. Combine the sugar (2) and
pectin and add to the marmalade. Cook for 30 seconds. Cool
to 40°C and add Cointreau®. Mix and pour into a container.
Refrigerate.

Boil the milk, cream, zest and sugar (1). In a bowl, combine the
yolks, sugar (2) and cornstarch. Pour the hot liquid over the
yolks then pour everything into the saucepan. Cook as a pastry
cream for at least 30 seconds. Mix the cream with Cointreau®
for a smooth, fluid texture, then pour into the puff pastry.

Mix together then strain before using.

Make the puff pastry, roll it to 3.5 mm and then let it soften in the refrigerator.
Cut 49 x 7cm strips.
Roll out the strip and line the circle (with a Silpain) + 1 x 14 cm disc at the bottom.
Chill in the refrigerator for 1 hour then put in the freezer.
Cook dough at 170°C, ventilation 3, open oura, 35/40 minutes.
Cook the pastry cream and mix well.
Pour into the baked puff pastry.
Cool quickly in the cell and overnight in the refrigerator.
Bake the dough at 180°C, ventilation 3, open oura, for 20/25 minutes then turn the baking sheet and add 10 minutes.
Remove the circle and brush the egg wash onto the edges.
Cook again for a few minutes until golden brown.
Cool to room temperature and then in the refrigerator.
Garnish with Cointreau® mandarine marmalade on top and add orange/mandarine segments and herbs (lemon balm).