Recipe Dirty Chaï liégeois laminated brioche finger
To make this dish
Ingredient list
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Orange flower-scented laminated brioche dough500 g strong flour (T45, approximately 14% protein)
300 g plain flour (T55, approximately 11% protein)
15 g salt
90 g sugar
75 g Lescure Salted 250g butter Roll 80% fat
17.5 g Orange blossom water
275 g milk
37.5 g fresh yeast
150 g egg
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Chai Latte759 g milk
190 g Lescure UHT Cream 35% fat
2 g ground cardamom
0.5 g clove
3.5 g star anise
0.5 g fresh ground black pepper
4.5 g powdered ginger
4.5 g cinnamon powder
15 g Darjeeling black tea
60 g raw sugar
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Creamy Coffee-infused foam164 g milk
238.5 g Lescure UHT Cream 35% fat
150 g coffee beans, chopped
48.5 g sugar
30.5 g gelatin mass
182.5 g mascarpone
97.5 g pasteurized liquid egg whites
100 g milk
390 g Lescure UHT Cream 35% fat
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Gelatine Mass4.5 g gelatine powder (200 Bloom)
26 g water
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Shaping450 g Unsalted 1kg butter Sheet 84% fat
Lescure Salted 250g butter Roll 80% fat
Lescure UHT Cream 35% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Orange flower-scented laminated brioche dough
Dissolve the yeast in the cold milk.
In the bowl of a stand mixer, combine the two types of flour, salt, sugar, the butter1 in pieces, orange blossom water and yeast/milk mixture on speed 1 for 5 minutes, adding the eggs little by little.
Knead on speed 2 for 7 minutes.
Flatten out into a rectangle, put in the freezer for 20 minutes then refrigerate overnight.
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02
Chai Latte
Lightly crush the spices.
Bring the milk, cream, and ground spices to a boil. Let infuse over low heat, covered, for 10 minutes.
Remove from the heat, add the tea, and let it infuse for another 5 minutes.
Strain and add the brown sugar.
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03
Creamy Coffee-infused foam
Bring 164 g of milk and 238,5 g of cream to a boil, then add the crushed coffee.
Let infuse for 30 minutes.
Strain through a fine sieve.
Heat the infusion with the sugar, then remove from the heat and add the bloomed gelatine.
Blend while gradually adding the rest of cream and milk, then incorporate the mascarpone, finishing with the egg whites.
Refrigerate for at least 4 hours (ideally overnight).
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04
Gelatine Mass
Hydrater la gélatine dans l’eau froide pendant 20 minutes (minimum).
Faire fondre au micro-ondes puis réserver au réfrigérateur.
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05
Shaping
Enclose the butter sheet in the dough.
Give it 2 double turns, then refrigerate.
Roll the dough out to 39 cm wide and 2 cm thick, then cut strips 8 mm wide in the direction of the rolling.
Place these strips on top of the dough, also aligned horizontally, then roll out to a thickness of 3 mm.
Cut into rectangles measuring 12x4.5 cm (30 to 35 g), taper one end slightly, brush lightly with water using a pastry brush, roll up, and seal.
Place the pieces in Ø3 to 3.2x20 cm long tubes on a Silpain mat or sheet of baking paper, and proof for 1¾ hours at 26°C.
Bake at 210°C, then continue baking in a 180°C convection oven for approximately 15 minutes damper closed.
Glaze the brioche fingers with maple syrup as soon as they come out of the oven.
Let cool.
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06
Assembly
Heat the Chai Masala and pour into glasses.
Whip the coffee foam and pipe it over top.
Sprinkle with cinnamon or the spices of your choice.
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