Mousseline brioche, mix for French toast with Cointreau, orange caramel, Cointreau vanilla ice cream
1. MOUSSELINE BRIOCHE
Ingredients
200 g flour of French tradition
65 g oatmeal flour T45
50 g milk
10 g fresh yeast
5 g salt
35 g caster sugar
135 g cold eggs
135 g tourage butter
Total weight: 635 g
Step
With the dough hook, knead the flours, milk and yeast mixed
together, salt, caster sugar and cold eggs to give « body ».
Knead until the dough comes away from the sides and doesn’t
stick the fingers. Then add butter and start again.
Dough temperature: 22 à 23°C
Basic temperature: 54 à 56°C
Allow to swell. When the volume has doubled, break the dough
and refrigerate. After double the volume again, break a second
time and freeze until the next day at 5°C.
Cut the brioche into two 300 g balls. Form well a ball and set
aside in 1 litre cans lined with a sheet of paper.
Rise in the proofer at 28°C maximum for about 1h30.
Cooking:
160°C in a ventilated oven for approximately 40 minutes
180°C in the deck oven for approximately 40 minutes
Cool in the fridge until the next day if possible.
2. MIX FOR FRENCH TOAST WITH COINTREAU®
Ingredients
400 g whole milk
200 g single cream
150 g caster sugar
340 g whole eggs
15 g liquid vanilla
20 g cream powder
50 g Cointreau® 60%
Total weight: 1175 g
Step
Mix the ingredients together. Mix and store in the fridge.
3. ORANGE CARAMEL
Ingredients
160 g caster sugar
100 g orange juice
60 g lemon juice
S.Q. Liquide vanilla
Total weight: 320 g
Step
Make a dry blond caramel. Boil the vanilla infused juices and
stop cooking by adding the caramel. Bring to a boil again. Put
in the fridge.
4. COINTREAU® VANILLA ICE CREAM
Ingredients
1 vanilla pod
410 g whole milk
40 g butter
40 g egg yolks
65 g caster sugar
18 g fragmented glucose
25 g milk powder (0% fat)
1 g ice cream stabiliser
20 g Cointreau® 60%
Total weight: 619 g
Step
Cut in half, scrape the vanilla pod and bring to a boil
with the milk and butter. Beat the egg yolks with
the caster sugar, glucose, milk powder and stabiliser
mixture.
Add the boiling vanilla milk and bring to 85°C.
Strain and mix for 1 minute. Put back the vanilla
pod and cool quickly to 3°C. Let infuse
for at least 4 h.
Remove the vanilla pod. Incorporate the
Cointreau® and pour into a Pacojet bowl. Freeze.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Cut 2 cm thick slices of brioche.
Soak them one by one in the French toast mix.
Fry over medium heat with butter until caramelized.
Pour the orange caramel on a plate, then place the French toast.
Pipe a quenelle of Cointreau® vanilla ice cream.
Decorate with a few orange segments and crushed pistachio pieces.
