Original creation by
Mr BLOT
BRIOCHETTE
Chef :
Brand
Quantity :
Recipe for 25 pièces
1. INGREDIENTS
Ingredients
Brioche dough:
500 g flour T55
10 g salt
60 g sugar
20 g yeast
250 g eggs (5 eggs)
225 g butter
500 g pastry cream
20 g Cointreau® 60% vol.
50 g pine nuts
50 g orange zests, macerated in Cointreau® 60% vol.
Step
Knead the flour, salt, sugar, yeast and eggs for 10 minutes in
second speed until obtaining an homogeneous paste.
Knead the dough to give it elasticity.
When the dough falls apart, add the butter.
Let rest at ambient temperature for 30 minutes, then refrigerate.
Portions of 40 g are formed into balls.
Decorate with pine nuts.
Leave to rise.
Bake 15/20 minutes in static oven to 200°C.
Prepare pastry cream. Add the Cointreau®, pine nuts and
orange zests macerated in Cointreau®.
Open the briochettes and garnish with Cointreau® pastry
cream.
Other recipes
Discover them all
