Recipes
Mix the flours with the first quantity of butter, the salt, water and vinegar. Knead the dough, cover with cling film and refrigerate for 2 h. Roll out into a square using a dough sheeter. Place the dry butter in the centre. Give one simple turn then leave to rest. Give a double turn then rest again. Repeat once more. Cover with cling film and set aside. Roll out to a thickness of 2 mm then leave to rest. Cut into 14 cm wide strips.
Soak the raisins. Heat the poppy seeds in water for approximately 30 min, drain then blend using a hand-held blender. Combine the chopped raisins, poppy seeds and orange zest (finely grated zest of one orange for 100 g of poppy seeds) and sugar. Spread the mixture onto the puff pastry and roll. Brush on the egg wash and refrigerate. Brush on more egg wash, cut 0.5 cm thick slices and transfer to 3 cm diameter moulds. Bake in the oven at 180°C for approximately 18 min.
Cut the orange into pieces, add the water and heat to 50°C, add the sugar and pectin mixture and boil for 6 min. Strain (set the liquid aside) then blend, adding the liquid a little at a time, until of the desired consistency.
Bring the milk and 1/3 of the sugar to the boil. Blanch the egg yolks with the remaining sugar and add the custard powder. Pour the boiling milk onto the egg yolks and return to the heat. Boil for 3 min, add the gelatine and orange-blossom flower flavouring. Once completely cooled fold in the whipped cream.
Cut the candied orange into a julienne. Place a small amount of orange marmalade onto the spoon then, using a piping bag with a star shaped nozzle, pipe the light cream on top. Just before serving, add the poppy seed roll and the candied orange julienne.
