Recipe Raspberry Rose Brioche
To make this dish
Ingredient list
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Brioche dough650 g T45 flour
350 g Flour T65
17 g Red dry yeast
350 g milk
300 g egg
25 g salt
150 g sugar
400 g Lescure Unsalted 500g butter Roll 82% fat
100 g fermented dough
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Raspberry Rose Compote140 g sugar (1)
24.5 g pectin NH
280 g sugar (2)
630 g iqf frozen raspberries
770 g raspberry puree
28 g lemon juice
35 g rose water
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Raspberry crumble450 g Lescure Unsalted 500g butter Roll 82% fat
500 g icing sugar
475 g T55 flour
25 g Prickly pear pigment
15 g Purple sweet potato pigment
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Assembly and finishing touchesSQ rose petals
SQ Absolute cristal
The right ingredients
Lescure Unsalted 500g butter Roll 82% fat
The recipe, step by step
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01
Brioche dough
Mix all ingredients except butter.
Mix on Level 1 until the dough comes together and gluten begins to form.
Mix on Level 2 to fully develop gluten. Add butter in portions.
Continue mixing on Level 2 until completely mixed. (Dough temperature: approximately 26℃)
After fermentation at room temperature for 1 hour, fold and cool at 3℃ for 1 hour.
Divide into 45g portions, shape into balls, and freeze.
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02
Raspberry Rose Compote
Mix sugar (1) and pectin.
Heat the sugar (2), puree and raspberry IQF to 40℃.
Add the pectin mixture while stirring and bring to a boil once.
Add lemon juice and rose water.
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03
Raspberry crumble
Cream the butter, add the sugar and food coloring, then add the flour (be careful not to overmix).
Place it between two sheets of silicone paper and roll it out to 2mm using a pie roller.
After cooling, cut with a 70mm circular cutter.
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04
Assembly and finishing touches
Place the crumble on the fermented dough and let it rise a second time.
Bake in a convection oven at 155℃ for 12-14 minutes, checking the colour.
Pipe 28g of confit onto the brioche to fill it.
Cover the hole with a rose petal and squeeze out 3 drops of Absolu Cristal.
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