As needed Caramelized almonds
As needed Candied orange peel slices
As needed 70% ALMOND PRALINÉ
Make the brioche and store it in the refrigerator for 12 hours at 35°F (2°C).
Make the crumble, then store it in the refrigerator or freezer until it hardens. Cut the dough into 16cm disks and use a 7cm-diameter (4cm-deep) ring to make a hole in their middles.
Place the crumble disks on a perforated tray covered with a flexible mat – be careful not to remove the rings.
Partially bake the crumble for 10-12 minutes at 340°F (170°C) in a fan-assisted oven.
Once the crumble has cooled, place an 18cm-diameter, 4cm-deep ring lined with micro-perforated silicone around each partially baked disk of crumble.
Roll the brioche dough into 220g oblongs. Leave the dough to relax in the refrigerator for 45 minutes.
Roll out the pastry lengthwise to make 50 × 8cm strips.
Use a piping bag to place 110g of filling on each strip of dough, then fold the dough over the filling. Join the strips’ ends together to make them into circles. Place this circle in the 18cm-diameter, 4cm-tall rings which you part-filled with crumble.
Leave to rest at approx. 80°F (26°C) for 2 hours.
Before baking your assemblies, cover them with a flexible baking mat and baking tray.
Bake in a fan-assisted oven at 300°F (150°C) for approx. 30 minutes. Turn the rings out as soon as they are out of the oven.
Leave them to evaporate any moisture on a baking rack or perforated tray.
Once the rings have cooled, cover them with a fine layer of ALMOND PRALINÉ and decorate them with Cantonese almonds.
Finish off with a sprinkling of candied orange peel cubes.
Times and temperatures are given as an indication only; you should adapt them to your ingredients, conditions and equipment.