Puff pastry with orange and orange blossom
Difficulty: Media
For peel: 1.5 kg of butter, 300 g of sugar, 600 g of orange juice, 2.5 kg of flour, 1 c / c of grated orange skin.
For jam: 5 kg of oranges, 1 kg of sugar.
Preparation
The butter is worked until the ointment point is reached, then all other ingredients are put on and amassed. The mass is allowed to rest for 24 hours and then it is given the same laps as the pebble.
We grated the skin of the orange. Once this has been done, we have finished peeling them and taking their shits out. We put them in a saucepan next to the sugar and cook, add the skin of the already whitened orange and reserve.
We extend a part of the sheet by leaving it to a thickness of ½ cm and cook on an oven plate covered with sulfurized paper. Once golden we cover with the jam and repeat the operation with another layer of pebble, with which in turn we will cover the previous jam. Once cold we cut into rectangles of approximately 6 x 4 cm, which we cover with glasé sugar and adorn with frosted azahar flowers.
