Puff pastry Easter brioche with citrus zests

1/ Shortcrust pastry

Ingredients

• Milk powder 0% : 10 g
• Salt : 20 g
• Caster sugar : 60 g
• Water : 120 g
• Rosewater : 10 g
• Orange blossom water : 70 g
• Fruit'Zest Lemon Zest : 20 g
• Fruit'Zest Orange Zest : 20 g
• Invert sugar or trimoline : 30 g
• Whole eggs : 180 g
• Flour T45 : 600 g
• Flour T65 : 240 g
• Yeast : 40 g
• Butter : 90 g
• Whole eggs : 70 g
• Pastry butter : 500 g

Instructions

Weigh together the milk powder, salt, and sugar. Add the water, rose water, orange blossom water, and zest. Mix well. Incorporate the trimoline, then the eggs (1). Pour the mixture over the flour (T45 and T65). Knead on low speed. Add the yeast. Knead until well combined, then gradually add the butter. Knead until well combined. Incorporate the eggs (2) in several additions, without overworking the dough. Knead until well combined.

Empty the dough into a bowl and let it rise for 1 hour 15 minutes to 1 hour 30 minutes at room temperature. Punch down the dough and let it cool. Roll out the cold butter for lamination; then roll out the dough, which should be twice the size of the butter. Fold as if making a single turn, then give it a double turn. Let it cool.

Give it a second double turn. Roll out the dough to a thickness of 3.5 mm and a width of 30 cm. Fold in half and cut into strips measuring 30 cm x 2 cm. Shape two 50 g strips together to form the shape of the number 8. Place four pieces in the bottom of the mold. Let rise for two hours at 28 °C (82 °F). Bake in a fan oven at 155 °C (311 °F) for 25 minutes.

2/ Orange blossom syrup

Ingredients

• Water : 150 g
• Caster sugar : 50 g
• Orange blossom water : 50 g

Instructions

Mix and boil the ingredients.

3/ Finitions

Instructions

Spray with orange blossom syrup as soon as it comes out of the oven and sprinkle with granulated sugar. Decorate with a chocolate egg filled with hazelnut praline.