New user

Do you want to unlock recipes, get access to products fact sheets ? Sign up here and join the French-Lovers Brigade !

Pralin Brioche Crown

Johanna le Pape

By Johanna le Pape

Ingredients

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.

A complete range of technical French cream, butter and cream cheese

Reliability and high quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

SIGNATURE WHIPPING CREAM 35.1%

Specially designed to highly perform when whipped, Candia Professional Whipping Cream is perfect for pastry Chefs.

BRITTANY PUFF PASTRY BUTTER

Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.

rotate
rotate

Flip your tablet
for better navigation