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By Johanna le Pape
Ingredients
800g
300g
Brioche
- Flour T45 500g
- Sugar 35g
- Salt 7g
- Milk powder 27g
- Cold water 200g
- Egg 100g
- Fresh yeast 37g
- Candia Professional Brittany Puff Pastry Butter 300g
Praline Cream
- Milk 500g
- Egg yolk 110g
- Sugar 50g
- Flour 25g
- Maizena 25g
- Hazelnut praline 50% 150g
Praline Ganache
- Candia Professional Whipping Cream 400g
- Gelatine mass 40g
- Hazelnut praline 50% 200g
- Candia Professional Whipping Cream 400g
Step1
Brioche
- In a bowl, add all the ingredients except the butter. Knead the batter at medium speed for 10 min.
- Fold the dough, let set in the fridge for 1 hour.
- Incorporate Candia Professionnel Brittany Puff Pastry Butter and fold with 2 simple turns. Let set in the fridge and fold 2 simple turns again.
- Spread the dough at 1 cm thickness.
- Spread the cream and roll it.
- Cut lengthwise into eights. Make a crown and let rise 45 min at 30°C.
- Bake at 180°C in a convection oven.
Step2
Praline Cream
- Heat the milk. Beat the egg yolks with the sugar, add the flour and maizena.
- Pour the hot milk over, stir and bring the mix to a boil.
- Let cool in the fridge. Add the hazelnut praline.
- Let rest in the fridge.
Step3
Praline Ganache
- Heat the Candia Professionnel Whipping Cream. Melt the gelatine in the warm
cream. - Pour over the hazelnut praline. Add the Candia Professionnel Whipping
Cream. - Mix, strain and store in the fridge for 24 hours.
- Gelatine mass 40g
- Hazelnut praline 50% 200g
Step4
Serving and Presentation
- Whip the praline ganache.
- On the brioche dough, pipe the praline ganache and decorate with the milk chocolate.
