BITTER ORANGE BLOSSOM

Mix the ingredients together, adding the water last.
Push the resulting dough through a large-mesh sieve,
then bake the pieces for 20 minutes at 285°F (140°C).

Place the ingredients in the bowl of the mixer and add
the almond crumble while it is still slightly warm. Chop
the cubed orange confit a little more. Mix and roll out
the crisp between 2 sheets to a depth of 4mm. Freeze,
then cut into shape.

Mix the egg whites (2), egg yolks, almond purée and
coconut sugar (2). At the same time, beat the egg whites
(1) with the powdered egg white while gradually adding
the coconut sugar (2).
Add the beaten egg whites to the previous mixture. Then
add the almond flour and sifted rice flour.
Finish mixing the sponge, put 1.5kg into each baking
pan and bake at 340°F (170°C) for 12/15 minutes in a
fan-assisted oven.

Heat the water and sugar.
Add remaining ingredients. Then gently steep the sponge in it.

Infuse the split and scraped vanilla in the hot milk for 15
minutes. Strain it to get rid of the vanilla pieces.
Blanch the egg yolks and sugar.
Add the powdered cream.
Cook the pastry cream.
Add the cubed butter and orange blossom.
Cool the cream.
After it has cooled, add the whipped cream to make the
light cream mixture.

Place the orange segments in an ovenproof dish.
Heat the juices and purées along with the vanilla, and
add the raw cane sugar combined with the pectin NH.
Then add the corn starch diluted in a little cold water
and bring to a boil. Pour the mixture onto the segments.
Add the cinnamon sticks and zest the oranges.
Mix them in. Cover with aluminum foil and bake for 16
minutes at 320°F (160°C).
Remove the foil and cinnamon sticks as soon as they are
cooked. Leave to cool.
Blend slightly with the orange blossom to smooth the
confit, but keep a few pieces of orange.

Heat the milk, sugar, and split and scraped vanilla bean.
Add the bloomed gelatin. Pour the cold liquid creams into
the mixture, blending them all the while until perfectly
combined. Add the orange blossom. Strain to remove
the vanilla pieces. Add the orange zest. Refrigerate for
12 hours.

Melt together the white chocolate and cocoa butter.

Melt and temper the white chocolate. Use a piping
bag to pipe the decorations onto the upside-down mini
half-spheres. Once they have set, gently remove the
decorations from their mold.

The biscuits and croustillants are detailed with a cookie
cutter, then the creams and compotes are poached on
top, then smoothed to give a clear, pure shape, like an
oblong pebble.

To finish, the bases of these entremets are dipped in the
whipped cream. This reverses the classic process, as
the mousse/cream is added last and the finished cake is
obtained without having to go through the freezing and
unmoulding stage.

Place the steeped sponge on top of the crisp. Use a plain
round nozzle to pipe the light cream onto the far edges
of the sponge. Fill the center with the orange compote.
Cover this with light cream and smooth it into an oblong
shape. Freeze.
Then hold the desserts upside-down to dip them in the
slightly whipped Crème Sublime.
Use a slightly warmed melon baller to make a hollow.
Place the white chocolate decorations on top of the
cream. Freeze again.
Spray on the white velvet spray.
Pipe some orange confit into the middles of the little
flowers.