Recipe FLOWERS - Professionals

Ingredients

• Ingredients for 10 pieces:
• 400 g orange brioche dough
• 200 g orange chocolate brioche dough
• SQ of egg wash
• SQ of Cointreau® 60% vol.
• QS of syrup at 30°B
• 10 dried orange slices
• Ingredients for brioche dough:
• 1 000 g flour
• 25 g salt
• 120 g sugar
• 60 g baking powder
• 600 g eggs
• 500 g butter
• 250 g candied oranges
• 100 g Cointreau® 60% vol.
• 2 orange zests