Cinnamon brioche

Chef Charles Azar, Le Flocon Artisan Glacier

INGREDIENTS

Brioche dough 1000 g flour 80 g sugar 15 g salt

350 g eggs

40 g fresh yeast 400 g soft butter

PREPARATION 1

In a mixer fitted with hook attachment, combine flour, sugar, salt, fresh yeast and eggs.

2

Mix on 2nd speed.

3

After 7 minutes, add the butter and mix for another 8 minutes.

4

Transfer dough to a large bowl. Cover bowl with plastic wrap and refrigerate overnight.

5

The next day. Heat proofing to 27°C.

6

Butter 8 molds. Scale cold dough into 280g.

7

Roll out the dough on a flour surface, spread cinnamon cream and give the desired shape.

8

Proof for about 2 hours.

9

Brush the fermented brioche with egg wash.

10

Bake at 170°C for 20 minutes.

INGREDIENTS

Cinnamon pastry cream 500 g milk

10 g cinnamon powder 450 g eggs

120 g sugar 65 g corn flour 75 g butter

PREPARATION 1

In a medium pot, bring the milk and cinnamon powder to the boil.

2

In a separate bowl, mix the egg yolks with the sugar and corn flour.

3

Combine the two mixtures together in the pot and cook at a boil for about 2 minutes.

4

Stir in the butter with a whisk.

5

Cover the surface with plastic wrap and set aside in the refrigerator.