Winter to Spring - Bakery-Pastry - Elle & Vire Professionnel

Ingredients

• 400 g flour
• 200 g Elle & Vire gourmet butter 82% FAT
• 4 g ground cinnamon
• 200 g brown sugar
• 50 g eggs
• 15 g milk
• 1 g salt
• 12 g gelatin
• 60 g water to rehydrate the gelatin
• 600 g late Ciaculli mandarin pulp
• 60 g sugar
• 800 g Crème Brûlée Bourbon Vanilla
• 308 g 40% chocolate
• 13 g gelatin
• 65 g water to rehydrate the gelatin
• 356 g neutral glaze
• 114 g condensed milk
• 171 g sucrose
• 85 g water
• 171 g glucose syrup
• 18 g gelatin
• 91 g water to rehydrate the gelatin
• 180 g white chocolate
• 1 g orange powdered food colouring
• fresh orange flowers
• white chocolate
• cocoa butter
• oil-soluble orange food colouring