ORANGE COINTREAU® BRIOCHE

Name: ORANGE COINTREAU® BRIOCHE
Yield: 16 pieces
Ingredients: 1000 g of orange peel; 100 g of Cointreau® 60% vol.; 300 g of sugar; 250 g of water; 3 oranges, sliced; 10 g of Cointreau® 60% vol.; 100 g of whole eggs; 40 g of sugar (1); 30 g of corn flour; 220 g of passion fruit puree; 130 g of sugar (2); 140 g of water; 10 g of lemon juice; 20 g of Cointreau® 60% vol.; Part 1; 300 g of French flour T55; 700 g of bread flour (high-protein); 20 g of Saf-instant® Gold instant dry yeast; 5 g of Magimix® Softness bread improver; 200 g of sugar; 15 g of salt; 150 g of whole eggs; 150 g of egg yolk; 360 g of milk; Part 2; 350 g of butter; Part 3; 500 g of Cointreau® marmalade

Chef :

Original creation by
Johnny CHEN,
World Champion of Bakery

BAKER SECRETS: A Lesaffre & Rémy
Cointreau Gastronomie collaboration

Brand

Quantity :

Recipe for 16 pieces

Download recipe

Ingredients

1000 g of orange peel
100 g of Cointreau® 60% vol.

Step

Soak the orange peel in Cointreau® for about 24 hours before
use.

Ingredients

300 g of sugar
250 g of water
3 oranges, sliced
10 g of Cointreau® 60% vol.

Step

Place all ingredients into a pot and bring it to boil. Rest aside
for use later.

Ingredients

100 g of whole eggs
40 g of sugar (1)
30 g of corn flour
220 g of passion fruit puree
130 g of sugar (2)
140 g of water
10 g of lemon juice
20 g of Cointreau® 60% vol.

Step

Part A: Mix whole eggs, sugar (1), corn flour and passion fruit
puree evenly.
Part B: Bring sugar (2), water, lemon juice and Cointreau® to a
boil. Incorporate mixture derived from Part A into the pot. Mix
ingredients evenly. Cool and rest aside for use.

Ingredients

Part 1
300 g of French flour T55
700 g of bread flour (high-protein)
20 g of Saf-instant® Gold instant dry yeast
5 g of Magimix® Softness bread improver
200 g of sugar
15 g of salt
150 g of whole eggs
150 g of egg yolk
360 g of milk

Part 2
350 g of butter

Part 3
500 g of Cointreau® marmalade

Step

Prepare the dough
Mix all ingredients in Part 1 for the dough using a spiral mixer.
Mix on low speed for 4 minutes, followed by high speed for
6 minutes.
Add ingredients in Part 2 into the mixture and mix on low speed
for another 3 minutes, followed by high speed for 2 minutes.
At the end of mixing, add ingredients in Part 3 into the mixture.
Ensure that the dough temperature is around 26°C (+/- 1°C).
First fermentation: Cover and ferment the dough for
40 minutes.

Shaping the dough
Divide the dough into portions of 150 g.
Leave the dough portions to rest in the chiller for about 1 hour
at 3°C.
Place dough in a round tin with an open center.
Proof dough at 30°C at 75% humidity, until it has doubled in
size (approx. 60 minutes).

Baking
Preheat deck oven ; top heat of 200°C and bottom heat of
180°C. Bake for 20 minutes.

Ingredients

No ingredients.

Step

Remove bread base from tin, cut into portions measuring about
12 cm in length.
Layer tropical filling evenly on top of the bread portions.
Garnish with a slice of candied orange and sprinkle of grated
pistachio.