Recipe Almond Florentine Brioche
To make this dish
Ingredient list
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Kugelhopf dough460 g plain flour (T55, approximately 11% protein)
460 g strong flour (T45, approximately 14% protein)
24 g salt
138 g sugar
52 g fresh yeast
310 g eggs
185 g milk
370 g Lescure Unsalted 500g butter Roll 82% fat
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Plombières-style pastry cream1548 g Cream Cheese pastry cream
39 g Kirsch
263 g cubed candied fruit with cherries
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Cream cheese pastry cream1086 g milk
271 g egg yolks
217 g sugar
65 g plain flour (T55, approximately 11% protein)
65 g Pastry cream powder
141 g cream cheese
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Florentine mixture130 g Lescure Unsalted 500g butter Roll 82% fat
130 g sugar
91 g glucose syrup
39 g honey
40 g Lescure UHT Cream 35% fat
390 g flaked almonds
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Almond Florentine Brioche Finishing touches250 g maple syrup
SQ icing sugar
SQ decorative icing sugar
100 g candied orange peel
Lescure Unsalted 500g butter Roll 82% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Kugelhopf dough
Place all ingredients in the refrigerator the night before.
Mix the two types of flour, yeast, salt and sugar with the eggs and milk for 5 minutes on speed 1 of the stand mixer.
Knead on speed 2 for 12 to 15 minutes. (the temperature of the dough should reach no more than 24-25°C maximum).
When the dough pulls away from the sides of the bowl, mix in the butter cut into pieces.
Set aside and refrigerate overnight.
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02
Plombières-style pastry cream
Stir the pastry cream until smooth with the kirsch, then stir in the candied fruit.
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03
Cream cheese pastry cream
Make a traditional pastry cream.
At the end of the cooking process, add the cream cheese.
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04
Florentine mixture
Toast the slivered almonds for 10 minutes in a 140°C convection oven.
In a saucepan, heat the butter, sugar, glucose, honey, and cream. Bring to a boil.
Stir in the toasted slivered almonds.
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05
Almond Florentine Brioche Finishing touches
Roll out the Florentine mixture between two sheets of baking paper to a thickness of 4 mm.
Cut out discs using a Ø14 cm ring (approx. 70 g each). Bake inside pre-greased Ø14 cm rings in a 170°C convection oven for approximately 12 minutes.
Divide 2/3 of the kugelhopf dough into 75 g portions. Pre-shape into elongated pieces and let rest in the refrigerator for approximately 30 minutes.
Roll out the remaining 1/3 of the dough to a thickness of 2 mm and let rest in the refrigerator.
Cut out Ø14 cm discs (approx. 60 g each) and refrigerate.
Roll the elongated dough pieces to 70 cm in length and twist two strands together.
Lightly moisten the edges of the dough discs with water using a brush. Place the twisted strands around the outer edge of the discs and seal the ends together.
Proof in greased, perforated Ø18,5 cm rings at 26°C for approximately 1 3/4 hours.
Pipe 220 g of Plombières-style pastry cream into the centre of each brioche.
Bake in a 190°C convection oven (damper closed), then reduce to 180°C and bake for 11 minutes, turning the tray halfway through baking.
Once out of the oven, place the Florentine discs in the centre of the brioches, brush with maple syrup, and allow to cool.
Place the stencil on top and dust with icing sugar and decorative snow sugar.
Decorate with a pastille of candied orange peel cut out using a Ø2,7 cm cutter.
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