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Professional
Brioche Pain Perdu
Made with Amande Noisette 50% Fruité Craquant - 19973
Recipe serves 36
6 stepsRecipe Step by Step
01
Brioche
500g groat flour
250g whole eggs
50g whole milk
50g caster sugar
10g salt
12g dried active yeast
300g dry butter 84% fat
Combine all the ingredients apart from the butter Knead in a freestanding mixer for around 10 minutes and then gradually add the butter. Continue kneading until the dough comes away from the sides of the bowl. Leave to rise for two hours at room temperature. Knock back the dough and then flatten on a baking sheet. Cover with food wrap and set aside in the refrigerator overnight. Shape and leave to rise for around two hours. Bake at 180°C.
02
Vanilla Sauce For Soaking
485g whole milk
340g caster sugar
8 vanilla beans
1360g whipping cream 35% fat
390g egg yolks
Heat the milk with the sugar and vanilla beans. Mix the egg yolks with the cream. Combine the two mixtures and set aside in the refrigerator.
03
Praliné Ice-Cream
1000g whole milk
30g fat-free skim milk powder
80g caster sugar
90g atomized glucose
11g whipping cream 35% fat
6g combined stabilizer
285g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG
Carefully weigh out the ingredients. Mix the stabilizer with 8g of the sugar. Pour the milk into a saucepan and heat. At 25°C, add the skim milk powder. At 30°C, add the remaining sugar and glucose. At 40°C, fold in the cream. Slowly pour the hot liquid onto the melted praliné and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. At 45°C, add the stabilizer/sugar mixture. Pasteurize at 85°for two minutes and then chill rapidly to 4°C. Stir the mixture if possible to break down a maximum of fat. Leave to rest for a minimum of 12 hours. Blend and churn at between -6°C and -10°C. Store in the freezer at -18°C.
04
Lemon Praliné Sauce
255g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG
60g water
40g lemon juice
1 zested lemon
Pour a little cold water on the praliné and mix vigorously. Initially, the mixture will separate. Add the remaining water and lemon juice in several goes, continuing to mix until the mixture is smooth, glossy and elastic. Blend to perfect the emulsion. Add the zests and set aside in the refrigerator.
05
Apricot Marmalade
40g mineral water
20g cornstarch
1105g fresh apricots
170g caster sugar
385g apricot pulp
2
5 vanilla beans
Mix the water with the cornstarch. Cut the fresh apricots into large cubes. Mix half of them with the sugar, apricot pulp and vanilla. Candy them for a few minutes. Add the water/starch mixture and the remaining apricots. Bring to the boil. Set aside in the refrigerator.
06
Candied Nuts
55g caster sugar
15g water
65g hazelnuts
65g white almonds
1
1g fleur de sel
Cook the sugar and water to 115°C. Add the hazelnuts, almonds and salt. Coat with the syrup and lightly caramelize. Chill on a baking sheet and set aside in a drying oven.
Assembly and finishing
Cut the brioche into 1.5cm-thick slices and soak for two hours in the Vanilla Soaking Sauce.
Leave to drain on a rack. Sprinkle both sides with soft brown sugar.
Tip:
The brioche can be frozen at this point and then cooked when ready to serve.Arrange the slices of brioche on a silicone mat and cook in a convection oven at 170°C for around 12 minutes.
Tip:
From frozen, cook the brioche for around 20 minutes at 150°. Place the brioche on a plate and use a spoon to arrange a 32g of Apricot
Marmalade in a strip beside the brioche. Use a piping bag without a nozzle to add some Lemon Praliné Sauce along the brioche.
Finish with a ball of Praliné Ice-Cream and then arrange a few Candied Nuts and DULCEY CRUNCHY PEARLS on the Apricot Marmalade.
Serve immediately.