Fruit tea flower

Completely dissolve the yeast in the milk. Mix well with the flour in a mixer for 2–3 minutes using a pentagonal whisk.

Dissolve the sugar and yeast in the milk. Put the flour, starter dough and milk-yeast mixture into the mixer and blend. Slowly add the melted butter and mix to a smooth dough.

Leave the dough to rest at room temperature for 30 minutes.

Mix the egg yolks, eggs and salt well. Add to the dough in several stages, stirring only until a homogeneous, rather liquid dough is formed.

Fill 40 g of dough into each flower-shaped Flexipan mat. Cover and leave to proof at room temperature for 20–30 minutes.

Bake in a mild oven with steam until light brown.

Bring the water, sugar, tea mixture, and orange slices to a boil. Remove from the heat and let steep for 5–8 minutes. Remove the orange slices and strain the tea mixture.

The tea mixture is used again for finishing.

Soak the savarin flowers immediately after baking with 35 g of hot fruit tea syrup each. Allow to cool briefly, then carefully remove from the mold.

Slice the oranges with the peel and thinly glaze the surface. Place the soaked fruit tea flowers on top. Lightly dust with icing sugar and pour 3 g of the Bouquet Royal Tea mixture (from the fruit tea syrup) into the center of each.