Bring the water, brown sugar, glucose and the gum arabic to the boil. Mix and leave to cool.
Puff pastry brioche
Add the flour, salt, sugar, cubes of butter (1) and orange blossom to the kneading machine.
Add the yeast which has been mixed together with the cold milk. Knead on the lowest speed, adding the eggs little by little for 3 minutes. Then, knead for
7 minutes on the second speed setting. The dough must be smooth. Chill for a minimum of 2 hours, preferably overnight, at 4°C.
Using a dough sheeter, roll out the dough to 10 mm thick. Cover 2/3 of the surface with the dry butter (2). Fold in three, then give a single turn. Then, give
it another single turn. Chill for approx. 1 hour at 4°C.
Give a third single turn. Roll out to 3.5 mm thick.
Cut into 30 cm-wide strips. Moisten and roll up to form rolls. Leave to cool and cut into approx. 30 g pieces. Leave to rise in lined cake rings that are 8 cm
in diameter and 2 cm high, at 26°C for approx. 2 hours 30 minutes with a baking sheet and a perforated baking sheet on top. Bake for approx. 20 minutes,
at 165°C in a fan-assisted oven. Using a brush, coat with the glazing syrup upon taking them out of the oven.
Attention à bien cuire la brioche pour éviter qu’elle ne se creuse et ne ramollisse.
Blanch the whole oranges in salted water. Cut into pieces then blend in a food processor, adding the mandarin and yuzu purées. Heat to 40°C and add the
pectin NH diluted in sugar. Cook for about 3 minutes (25° Brix).
Make a crème pâtissière.
Fold the crème pâtissière into the cream cheese and add the warm, hydrated gelatine. Leave to cool in the refrigerator.
Cut the brioches in two. Using a round No. 8 nozzle, pipe 45 g of fondant cream onto one of the brioche halves. Add 10 g of citrus marmalade. Cover with
the other half of the brioche.