Dissolve the yeast in warm milk and let stand for 10 minutes.
In a bowl, mix the flour, sugar, and salt. Add the beaten eggs and
dissolved yeast. Knead the dough for 10 minutes until smooth.
Gradually add the soft butter and knead for another 5 minutes.
Form a ball, cover with a cloth, and let rise for 1 hour and
30 minutes at room temperature. Punch down the dough,
divide into 4 pieces, shape into small balls and set aside one
small ball for the head. Place in buttered brioche molds and
leave to rise for another hour. Brush with egg wash and bake at
170°C for 15 minutes. Set aside.

Peel and cut the apples into small pieces. Sauté them in a pan
with butter and Anjou honey. Cook over low heat for 10 minutes
until they are soft but still slightly textured. Keep warm.

In a saucepan, melt the sugar with the honey until it turns a
nice amber colour. Deglaze with the hot orange juice and add
the zest. Let it reduce for a few minutes, then stir in the butter.
Set aside.

Preheat the oven to 160°C and briefly reheat the brioches for 5 minutes so that they are just warm and slightly crispy on the outside.
Place a spoonful of warm compote in the center of each plate.
Place a warm Vendée brioche on top of the compote.
Add a generous scoop of La Mémère au Cointreau® ice cream on top of the warm compote.
Drizzle gently with the honey and orange zest caramel.
Finish with a few pieces of candied orange zest to enhance the freshness of the Cointreau®.