ST-RÉMY® BANANA
BRIOCHE

Name: ST-RÉMY® BANANA BRIOCHE
Yield: 15 pieces
Ingredients: 328 g flour T65; 6 g salt; 33 g sugar; 4 g dry yeast; 49 g butter; 90 g milk; 90 g water; 121 g viennese fermented dough; 162 g flour T55; 243 g flour T65; 7 g salt; 10 g dry yeast; 202 g butter; 12 g milk; 202 g eggs; 20 g honey; 28 g St-Rémy® brandy 60%; 81 g sugar; 55 g sugar; 55 g cream; 24 g egg yolks; 10 g cornstarch; 10 g gelatin mass; 27 g butter; 1 g Fleur de sel; 17 g St-Rémy® brandy 60%; 107 g banana puree; 28 g passion fruit puree; 7 g sugar; 9 g NH pectin

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Chef :

Original creation by
Manuel et Alexis BOUILLET,
Consultant Pastry Chefs,
Twin’s Creative Lab,
Taïwan

Brand

Quantity :

Recipe for 15 pieces

Ingredients

328 g flour T65
6 g salt
33 g sugar
4 g dry yeast
49 g butter
90 g milk
90 g water

Step

Knead all the ingredients together for 6/8 minutes on medium
speed until the final temperature of the dough is 24°C. Form
into a ball, place in a bowl and cover with cling film. Leave to
ferment at room temperature for 1 hour, then overnight in the
fridge at 3°C.

Ingredients

121 g viennese fermented dough
162 g flour T55
243 g flour T65
7 g salt
10 g dry yeast
202 g butter
12 g milk
202 g eggs
20 g honey
28 g St-Rémy® brandy 60%
81 g sugar

Step

Knead all the ingredients together except the sugar for about
20 minutes, at medium speed, until the dough no longer sticks
to the bowl. The dough should be around 21/22°C.
Add the sugar gradually and knead for about 15 minutes to
reach 24°C. Place in a bowl covered with cling film and leave to
ferment for about 1 hour at room temperature.
Make a flap and leave to ferment overnight in the fridge.
Shape into 23 g balls.
Grease the moulds.
Place 3 balls in each mould, i.e. approximately 70g of brioche
dough per mould.
Rise in the humidity chamber for about 2 hours at 27°C and
75% humidity.

Ingredients

55 g sugar
55 g cream
24 g egg yolks
10 g cornstarch
10 g gelatin mass
27 g butter
1 g Fleur de sel
17 g St-Rémy® brandy 60%

Step

Prepare a dry caramel: gradually dissolve the sugar, then
deglaze with the cream brought to the boil beforehand. Mix
the yolks with the cornstarch and make a pastry cream.
Add the gelatine. Leave to cool to 40°C before adding the
butter and Fleur de sel. Blend. Add the St-Rémy®. Blend again.
Place in the fridge for 3 to 4 hours before use.

Ingredients

107 g banana puree
28 g passion fruit puree
7 g sugar
9 g NH pectin

Step

Heat the purees to 40°C. Mix the sugar and pectin before pouring
into the purees. Bring to the boil then leave to cool.
Place in the fridge at 3°C until completely set (20 to 30 minutes)

Ingredients

105 g almond powder
8 g flour T55
105 g icing sugar
13 g cornstarch
73 g egg whites
16 g grapeseed oil

Step

Combine the powders together. Add the egg whites and then the
grapeseed oil. Refrigerate until ready to use.

Ingredients

3 x 23 g = 69 g St-Rémy® brioche
25 g macaronade
4 g sliced almonds
Icing sugar in sufficient quantity
3 x 5 = 15 g St-Rémy® caramel cream
3 x 5 = 15 g banana confit

Step

Pipe the macaronade on the brioches.
Cover with sliced almonds and sprinkle with icing sugar.
Bake at 170°C for around 20 minutes.
Leave to cool.
Make 3 holes under each brioche and top with St-Rémy® creamy
caramel and banana confit (50/50).

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