ORANGE CHOCOLATE
FLOWERS

The day before : Soak the candied oranges diced, the orange
zests and the Cointreau®. Use eggs from the fridge. Mix all
the ingredients to form the dough (‘frasage’), except butter.
The dough should neither be too stiff nor to soft (‘pâte
bâtarde’). Kneading 5 minutes in second gear using the paddle
attachment. Gradually add softenet butter. Knead until the
dough falls apart of the tank of the beater. In first gear, add the
macerated candied oranges. For the orange chocolate brioche
dough, add 50 g of cocoa powder per kg of dough at the end of
mixing. Dough to 24°C. Rest period (‘pointage’) 1 hour. Fold the
dough and reserve for the fridge until the next day.
Use the brioche doughs from the fridge ; roll out the doughs
(using a sheeter) 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. Reserve for the fridge to harden. Flatten the edge and
glaze. Wrap the dough and chill in freezer for 10 minutes. Cut
pieces on 6 cm in length and make 7 equal cuts on the threequarters. Spread this parts to form a flower and place on baking
sheet. Rising time 1 h 30 to 25°C. Glaze and bake to 220°C
in a deck oven or 170°C in a convection oven for 12 minutes.
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.