RECIPES
All recipesCinnamon Brioche
Par Lionel PELLE
FOR THIS RECIPE
- Start the recipe the day before
RECIPE STEPS
1/ Brioche mixture
INGREDIENTS
- 300 g Gruau Rouge flour
- 200 g Gruau Vert flour
- 70 g sugar
- 12.5 g salt
- 20 g yeast
- 325 g eggs
- 300 g butter
Knead the flours with the sugar, salt, yeast and eggs until the dough comes away from the side of the container, then add the butter and mix again until the dough comes away from the side of the container.
Leave overnight in the fridge.
2/ Cinnamon mixture (brioche)
INGREDIENTS
- 250 g almond cream
- 75 g crème pâtissière
- 45 g UHT milk
- 10 g cinnamon
- 50 g nuts
- 50 g raisins
Beat lightly until white, mixing the ingredients, then add the nuts and raisins.
3/ The next day
Roll out the dough thinly, then spread the cinnamon mixture over it and sprinkle with crushed nuts, roll out the dough and divide it in two and make a braid.
Place in a buttered baba mould. Leave the dough to rise for about 2 hours at 23º C.
Bake at 160º C for about 35 minutes.
Remove from the mould and decorate with sugar granules. Enjoy with hot chocolate.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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