Blend 2 eggs, 20 gr sugar, pinch of salt; add 10 gr orange blossom water and 10 gr Grand Marnier (or Maraschino), 30 gr melted butter and 250 gr milk; then add 100 gr flour. Leave for 2 h at room temperature, keep cold for up to 3 days.
Caramelise 70 gr sugar, add 60 gr butter and then 150 gr orange juice. Reduce for 15′. Will then start to reduce super fast, so keep an eye open. Can be kept cold and reheated.
Get zests of 5 oranges without pith, add one lemon.
Add equal amount of sugar by weight, vacuum and sous vide at 88° for 5h.
Dice 3 apples and cook for 10′ with 25 gr sugar and 20 gr butter, add 100 gr poached oranges and 2 fresh diced apples.
Assemble, tie with used vanilla bean and flamber with rum.