Orange and cream cheese pillow

5 completion stages

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Corman products used for this recipe

Extra Butter 82% fat - Sheet

1

Mix together the plain and strong flour, the salt, sugar, butter (cut into pieces), and the yeast, which has been mixed together with the milk.
Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
Roll into a ball and let it rise for one hour.
Knock back the dough and chill.
Using the butter, carry out a double turn then a single turn.
Leave to chill in the refrigerator.
Roll out to a thickness of 3 mm.
Cut out 11 cm squares.
Fold the corners of each square in towards the centre.
Put in a Flexipan® Florentine mould ref. 112 for 2 hours at 28°C

835 g T55 flour 835 g T45 flour 65 g yeast 860 g milk 30 g salt 190 g sugar 165 g butter 1000 g Extra Butter 82% fat – Sheet

2

Mix all of the ingredients together using a food processor except the candied oranges.
Add the oranges then roll out to a thickness of 0.5 cm.
Place in the freezer. Cut out circles which are 5 cm in diameter.

500 g cream cheese 200 g almond paste 50% 40 g flour 80 g eggs 1 zest orange 80 g candied orange

3

Mix the ingredients together.

200 g egg yolks 200 g milk

4

Bring the water, brown sugar, glucose, gum arabic and the cinnamon sticks to the boil.
Add the orange blossom and leave it to infuse.

250 g water 250 g raw sugar 100 g glucose 70 g gum arabic 2 cinnamon sticks 10 g orange blossom

5

Add the orange cream cheese filling and glaze.
Sprinkle flaked almonds on the orange cream cheese filling.
Bake at 170°C for 17 minutes.
Coat the pastries with the glazing syrup when they come out of the oven.