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Colette Christian

Candied​ ​Orange​ ​Peel

Colette Christian
Candy Pastries Breakfast & Brunch Frostings & Fillings

Yield: ​8​ ​ounces

Prep Time: 4​ ​hours​ ​simmering​ ​time​ ​total,​ ​plus it​ ​sits​ ​overnight,​ ​covered,​ ​at​ ​room temperature

Description

​This recipe makes about 227​ ​g​ ​or​ ​8​ ​ounces of candied orange peel, which makes a great topping for chocolate croissants. Learn how to make classic French pastries, including Kouign Amann, croissants, Danish coffee cakes and puff pastry with Colette Christian in Advanced Flaky French Pastries

Gather Ingredients

Preparations

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    Author Placeholder
    January 1, 1970

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

    Author Placeholder
    January 1, 1970

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

    Author Placeholder
    January 1, 1970

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.

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