Sarracenia

Dissolve yeast in water.
Mix together all ingredients and leave to rest for 2 hours.

Safe butter, mix together all ingredients with beater at slow speed until smooth.
Change to hook and mix dough for 6 minutes.
Leave to rest for 5 minutes.
Progressively add butter, vanilla and orange zest while mixing until dough is ready.
Put dough into greased cambro and leave to rest for 15 minutes.
Make three folds with 15-minute intervals and place in refrigerator.

Heat together Fruit'Purée Apricot Capfruit andFruit'Purée Orange Capfruit to 5°C.
Mix together sugar and pectin, and add.
Bring to a boil, and add oranges and vanilla.
Cover with lid and leave to simmer at low heat for 35 minutes.
Leave to cool and store in refrigerator.

Mix together butter, salt, icing sugar and almond powder.
Add eggs.
Pass flour and cocoa power through sieve, and add.
Pour mixture into moulds and freeze.

Make a light caramel.
Boil together cream, invert sugar and glucose.
Add to caramel and cook for 1 minute.
Leave to cool to 60°C.
Pour onto chocolate and hazelnut paste.
Emulsify and pipe into moulds.

Boil together milk, cream and invert sugar.
Strain onto chocolate and emulsify.
Serve immediately.

Cut brioche into donut shape and place into moulds line with chocolate sablé.
Leave to prove for 90 minutes.
Bake at 180°C for 15 minutes.
Fill bread with confiture and decorate.
Serve bread with hot chocolate and spread.