Recipes
Tip both flours, salt, sugar, butter (1), which has been cut into pieces, and orange-blossom flower water into the dough mixer. Add the yeast that has been diluted in cold milk. Knead at speed 1 for 3 mn, adding the eggs, a little at a time, then at speed 2 for 7 mn. The dough should be very smooth. Rest for at least 2 h at 4°C (39°F) or, ideally, overnight. Using a dough sheeter, roll out to a thickness of 10 mm. Cover 2/3 of the surface with the turning butter (2). Fold in three, then give a single turn.Give a second single turn before refrigerating at 4°C (39°F) for approximately 1 h. Give a third single turn then roll out to a thickness of 8 mm. Cut out on a 60x40 cm baking sheet. Chill.
Cut out 60 cm long and 2 cm wide strips (approximately 150 g per strip). Plait three strips and shape into a crown. Butter the inside of a 22 cm ring mould and the outside of a 10 cm ring mould then coat in unrefined cane sugar (light brown). Insert the plait between the two circles. Refrigerate overnight. Leave to rise at 26°C (79°F) for approximately 2 h. Bake in a fan-assisted oven at 165°C (329°F), releasing valve closed, for approximately 30 mn.
Bring the water, unrefined cane sugar, glucose, gum arabic and cinnamon sticks to the boil. Add the orange-blossom flower water and leave to infuse. Coat the brioches as soon as they come out of the oven.
Make a pale caramel with the sugar (1). Stop the cooking process by adding the hot cream and the glucose. Heat the juices, tangerine puree, mandarin concentrate and ginger. Add the pectin that has been diluted with the sugar (2). Bring to the boil then add to the caramel. Add the butter and orange-blossom flower water and blend. Combine the candied orange and pecan nuts.
