- For 15 people / 15 parts
To make this dish
Candied fruit marzipan cubes350 g almond paste
100 g candied orange
100 g candied Lemon
Traditional brioche dough2000 g T45 flour
250 g sugar
50 g salt
110 g yeast
65 g honey
185 g fresh cream
800 g eggs
180 g water
90 g orange blossom
1000 g Beurre doux Lescure Charentes-Poitou AOP
240 g candied fruit marzipan cubes
1080 g candied fruit cubes
Macaronade icing360 g sugar
100 g flour
120 g egg whites
Traditional kings brioche finish440 g flaked almonds
QS g icing sugar
The recipe, step by step
Candied fruit marzipan cubes
Mix all the ingredients together using a food processor. Roll out to a thickness between 6 / 8 mm. Freeze and cut 1,5 cm squares. Leave in the freezer.
Traditional brioche dough
Mix all the ingredients excepted the butter using the hook at 1st Speed for 3 minutes. Add the butter then knead at 2nd speed for 20 minutes. Add the candied fruit cubes and the frozen marzipan cubes. Leave to prove for 1 hour. Fold and cut into 400 g sections, shape into balls and leave to chill overnight.
Whisk all the ingredients together.
Traditional kings brioche finish
Roll out the dough balls into disks of 20 cm in diameter and 6 mm thick. Cut out the center with a 5 cm round cutter.
Dampen the edges of the brioche disk. Put a lucky charm and join the inner and outer rim together in order to achieve a crown shape. Leave to cool for 15 minutes and repeat the process in order to get an outer diameter of 18 cm and an inner diameter of 9 cm. Flip over the brioche crown and leave to prove for 2 hours at 28°C.
Leave to set in a chiller. Pipe 50 g of macaronade icing and gently spread all over the crown using a small spatula. Scatter 40 g of sliced almonds and sprinkle some icing sugar on top.
Bake in a convection oven at 175°C for around 20 minutes (closed damper).