Chef Charles Azar, Le Flocon Artisan Glacier
Brioche dough 1000 g flour 80 g sugar 15 g salt
350 g eggs
40 g fresh yeast 400 g soft butter
In a mixer fitted with hook attachment, combine flour, sugar, salt, fresh yeast and eggs.
Mix on 2nd speed.
After 7 minutes, add the butter and mix for another 8 minutes.
Transfer dough to a large bowl. Cover bowl with plastic wrap and refrigerate overnight.
The next day. Heat proofing to 27°C.
Butter 8 molds. Scale cold dough into 280g.
Roll out the dough on a flour surface, spread cinnamon cream and give the desired shape.
Proof for about 2 hours.
Brush the fermented brioche with egg wash.
Bake at 170°C for 20 minutes.
Cinnamon pastry cream 500 g milk
10 g cinnamon powder 450 g eggs
120 g sugar 65 g corn flour 75 g butter
In a medium pot, bring the milk and cinnamon powder to the boil.
In a separate bowl, mix the egg yolks with the sugar and corn flour.
Combine the two mixtures together in the pot and cook at a boil for about 2 minutes.
Stir in the butter with a whisk.
Cover the surface with plastic wrap and set aside in the refrigerator.