Ingredients
- 400 g fresh cream
- 400 g flour, approx
- 60 g butter
- 60 g caster sugar
- 18 g brewer's yeast
- 4 egg yolks and an egg
- honey
- Bertillina vanilla
- icing sugar
- meringues
- Orange
- orange essence
- Grand Marnier
- salt
- butter and flour for the mold
Prepare the brioche: dissolve 15 g of yeast and a pinch of salt in 50 g of warm water. Collect 80 g of flour and melted yeast in the mixing bowl; work with a hook whisk to obtain a very soft dough; cut it with a cross cut and leave it in the bowl, to rise in a warm place (about 28 °), until it has doubled in volume, then add the remaining flour (320 g), soft butter, egg yolks, egg, a spoon of honey, sugar, a sachet of vanillin and the remaining yeast (g 3) crumbled. Start the appliance and work this mixture until it is very elastic and soft (if necessary add a couple of tablespoons of warm water). Let it rise for 3-4 hours, then work it briefly forming a ball which you will place in a pandoro mold, well buttered and floured. Let it rise for the third time, until the dough has almost filled the mold, then bake at 175 ° for about an hour. Then take it out of the oven and let it cool. When making the Christmas tree, whip the cream, flavor it with a few drops of orange essence and a tablespoon of Grand Marnier, then color about the fifth part with a few drops of red orange juice. Cut the brioche (which will look like a pandoro) into 8 horizontal slices about half a centimeter thick, so that there remains a rather high base that you will place in the serving dish. Spread it with part of the whipped cream and place the 8 slices, covered with cream, on top of each other, but with the tips staggered (to create the tree effect). Decorate the tree with the balls (meringhette), the golden threads (the colored cream used with a croissant to decorate) and the snow (a sprinkle of icing sugar). If desired, garnish the dish with frosted grapes, whipped cream and candied orange.
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