- RELAIS DESSERTS
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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
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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