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Couronne brioche au praliné

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.

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

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