Cin­na­mon brioche

Taste & Flavors - - WINTER - By Chef Charles Azar Le Flo­con Ar­ti­san Glacier

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.

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