Couronne Brioche au Praline - Candia Professional

配料

800g

300g

步骤1

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.

步骤2

步骤3

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

步骤4

Whip the praline ganache.
On the brioche dough, pipe the praline ganache and decorate with the milk chocolate.

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