Soak the crystallised fruit in Grand Marnier beforehand. Mix together the flour, salt, sugar, eggs and yeast. Knead. When the pastry comes together mix in the butter. Continue to knead until the pastry is a whole and then mix in the drained crystallised fruit. Leave the pastry to rest at room temperature (it will increase in size). Press the pastry down so that it resettles, and then store it at 4°C for 12 hours.

Weigh out 350 g pastry, make up a ball and use your fingers to make a hole in the middle to make the whole shaped like a crown. Cook at 160°C for 12 minutes. Place on grill. Top the pastry with a piece of apricot jelly and create waves of granulated sugar on the sides. Garnish top of pastry with crystallised fruit.