Sunkist® Orange Tropezienne
By Chef Malek Larbi- Le Parfait Paris
Sunkist® Orange Tropezienne
By Chef Malek Larbi- Le Parfait Paris
Brioche Buns
Directions
- 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.
Mousseline
Directions
- 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.
Orange Marmalade
Directions
- 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.
Orange Soak
Directions
- 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.
Assembly
Directions
- 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.