To make this dish
Brioche375 g bread flour (T45)
125 g T55 flour
15 g yeast
15 g salt
50 g sugar
250 g eggs
100 g eggs
350 g Lescure Unsalted 500g butter Roll 82% fat
Soaking Syrup900 g water
250 g sugar
100 g rum
Almond Cream300 g butter
300 g sugar
300 g ground almonds
300 g eggs
10 g vanilla extract
3 g orange blossom
5 g flaked almonds
Croissant Dough835 g T55 flour
835 g T45 flour
65 g yeast
860 g milk
30 g salt
140 g sugar
165 g Lescure Unsalted 250g butter Roll 82% fat
1 kg Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
Chill all the ingredients the night before. Knead the flours, yeast, salt and sugar with the eggs (1) on the lowest speed setting for 5 minutes. Knead on the second lowest speed setting, gradually adding the eggs (2) for 20 minutes. When the dough slaps against the sides, add the butter. Leave to rise for 1 hour at room temperature. Knock back and then refrigerate overnight.
Roll out a 60 x 40 cm piece of pastry to 2.5 mm. Leave to rise and bake in the oven at 170°C.Chef's Tip
Vous pouvez bien sûr utiliser des brioches anciennes tranchées et imbibées avec le sirop.
Soak the brioche sheet with the warm syrup and place in the freezer.
Mix the butter and sugar and then the ground almonds and eggs. Next add the vanilla extract and the orange blossom water.
Cut out 7 cm-diameter brioche circles and pipe 30g of almond cream on top. Sprinkle with 5g of flaked almonds and place in the freezer.
Mix together the plain and strong flours, salt, sugar and butter (cut into pieces), and the yeast which has been mixed together with the milk.
Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.
Roll into a ball and let it rise for one hour. Knock back the dough and chill. Using the butter sheet, carry out a double turn then a single turn. Leave to rest in the refrigerator.
Pass through the dough sheeter at 3 mm thickness and cut out strips measuring 2 x 30 cm.
Arrange these strips in silicone moulds (Flexipan® Florentins Mould (ref. 112)) around the mould and on the edge.
Leave to rise at 26°C for 2 hours and then insert the frozen brioche immediately before baking.
Bake at 170°C for 17 minutes.