Sunkist® Orange Tropezienne

Name: Sunkist Growers
Price range: $

By Chef Malek Larbi- Le Parfait Paris

Serves: 20

Ingredients

Put everything in a mixing bowl except for the butter. Mix for 10 minutes on speed 1 of your mixer.
Add the butter on speed 2 of your mixer. Mix for 5 minutes.
The dough should have an internal temperature of 24°C and should not be sticky.
Make a big bowl with the dough.
Leave it overnight in your fridge covered.
The next day, press the dough a little bit everywhere to remove the excess of gas inside and split the dough in 1 1/16 tbsp each.
Roll the dough into a small little bowl shape and let if proof for 4 hours.
Once proofed, spray your egg wash on the brioche and add crystal sugar.
Bake the brioche in the oven at 155°C for 12min.

In a sauce pan, scale together the milk, egg yolks, corn starch and vanilla.
Mix with your blender until there are no more chunks and the preparation is all smooth
Add ¾ tbsp of European butter to the sauce pan.
While mixing the preparation constantly, bring to a boil until you get the first bubble, then count 20 seconds and take it off the heat.
Wrap the preparation with plastic wrap directly in contact with the preparation to avoid it drying out.
Let it cool down to room temperature.
In a mixer add 1 ½ tbsp of European butter, whip it until it becomes white and whipped.
Add the previous preparation to this butter. Mix it all together and leave it in the fridge.

Blanch the Sunkist® Valencia orange peel in salted water 5 times. Rinse the skin and renew the water all 5 times. This is to remove the bitterness of the orange.
In a blender add the blanched orange peel with 2 ½ tbsp of Sunkist® Valencia orange juice and mix it all together and set aside.
Heat up 2 1/16 tbsp of Sunkist® Valencia orange juice and the apricot purée in a sauce pan at 50°C.
Mix the pectin and the sugar together and add it to the sauce pan.
Bring it to boil and remove from heat.
Add 1 1/16 tbsp of butter, cut into cubes to the sauce pan, once they are fully melted, mix this preparation to the first preparation from the blender earlier.

Bring ¾ cup of water and 1/3 cup of sugar to a boil.
Remove from heat and add the vanilla, Sunkist® Valencia orange juice and orange blossom flower.
Let it rest.

Cut your brioche in half.
Brush the inside of the brioche with orange soak.
With 1.5" cookie spoon, scoop the mousseline on top of the bottom part of the brioche.
On top of the mousseline add 1/2 tbsp of orange marmalade.
Close the brioche, add powder sugar and enjoy.