Directions

• Bread
• In a bowl from a food processor, combine bread flour, yeast, sugar, salt and butter.
• Pulse until the mixture’s texture becomes grainy like couscous.
• Add the milk, eggs, orange blossom and orange zest. Pulse until all the ingredients are combined and the dough starts to come together. Transfer the dough into a lightly oiled bowl.
• Cover with a cling film and let it ferment for 3 ½ hours in total, including 1 ½ hour bulk ferment at room temperature with a 1 fold after 45min.
• Then transfer the dough in the fridge for the next 2 hours.
• Generously flour the work surface, and transfer the dough.
• Form a 30cm by 15cm rectangle, flour generously and wrap in a cling film.
• Rest the dough in the freezer for 20min.
• Roll out the dough evenly into a 61cm long cylinder.
• Transfer the dough onto a baking tray lined up with a parchment paper and merge both ends of the dough.
• Brush the roscon with the egg wash and place the cookie discs evenly on the top.
• Cover the dough with cling film carefully not to touch it. Proof the roscon for 3 to 4 hours.
• Preheat the oven to 200C. Place the dough in the oven and bake for 30-35min.
• The cookie topping
• Combine all the ingredients together until the dough is homogenous.
• Roll the dough on a flat surface into a thin rectangle.
• Cover the dough tightly with cling film and refrigerate for 1 hour at least.
• Roll the dough between two sheets of baking parchment or plastic zip bag until the thickness is 3mm. Using a cookie cutter, cut out 8 discs. Refrigerate.
• Chestnut cream
• Using a balloon whisk combine egg yolks, sugar and cornstarch in a medium size bowl.
• Bring to boil the milk with scraped vanilla seeds in a large saucepan.
• Once the milk is simmering, take off the heat and pour the mixture slowly over the eggs whisking vigorously.
• Return the mixture to the saucepan, and constantly mixing bring it to simmer. The mixture should thicken.
• Take off the heat and add the chestnut cream followed by the butter.
• Incorporate them well into the mixture.
• Soften the gelatine with a little of warm water (about 20ml at 40C).
• Mix the gelatine until it’s completely dissolved.
• Add the gelatine into the chestnut cream and mix well.
• Using an immersion blender, blend the cream very well.
• Once it’s ready, transfer the cream to a bowl.
• Immediately cover it tightly with a cling film to prevent the formation of the top skin.
• Let it cool down to the room temperature and then refrigerate for 2 hours at least.
• Whip the cream until soft peaks stage.
• Add the sugar gradually and whip until the cream will have increased its volume and the structure becomes studier.
• Start adding the chestnut cream into the whipped cream in small batches incorporating extremely carefully. Refrigerate.
• Assembly
• Once the cake is at room temperature, cut it in half.
• Carefully move the top part on the side. Using a piping bag (or just a tablespoon), distribute the chestnut cream evenly on the bottom part of the roscon. Cover the cake and enjoy!