Par Lionel PELLE
FOR THIS RECIPE
- Start the recipe the day before
1/ Brioche mixture
- 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)
- 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.
OUR SMALL STEPS
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!