ST RÉMY® BRANDY INFUSED
PURPLE SWEET POTATO BUN

Name: ST RÉMY® BRANDY INFUSED PURPLE SWEET POTATO BUN
Yield: 6 pieces
Ingredients: Macerated apricots; 1000 g of dried apricots; 150 g of St-Rémy® brandy 60% vol.; 2 g of cinnamon powder; Purple sweet potato crumble crust; 165 g of butter; 125 g of sugar; 275 g of cake flour; 10 g of purple sweet potato flour; Decorative topping; 70 g of butter; 100 g of sugar; 170 g of water; 170 g of cake flour; Part 1; 600 g of French flour T65; 200 g of French flour T55; 200 g of T130 Rye flour; 15 g of Saf-instant® Red instant dry yeast; 5 g of Magimix® Green bread improver for volume &; tolerance; 60 g of purple sweet potato flour; 20 g of salt; 40 g of honey; 680 g of water; Part 2; 570 g of macerated apricots; 150 g of dried raisins; 90 g of orange peel; 30 g of roasted almond powder

Chef :

BAKER SECRETS: A Lesaffre & Rémy
Cointreau Gastronomie collaboration
Original creation by
Johnny CHEN,
World Champion of Bakery

Brand

Quantity :

Recipe for 6 pieces

Download recipe

crumble

Ingredients

Macerated apricots
1000 g of dried apricots
150 g of St-Rémy® brandy 60% vol.
2 g of cinnamon powder

Step

Add cinnamon powder into the St-Rémy® brandy, stir well,
and soak the dried apricots into the mixture for about 24 hours
before use.

Ingredients

Purple sweet potato crumble crust
165 g of butter
125 g of sugar
275 g of cake flour
10 g of purple sweet potato flour

Step

Mix all ingredients evenly to achieve a crumble dough.
Refrigerate until it hardens. Grate the crumble dough to
achieve grated dough bits. Rest in chiller for use later.

Ingredients

Decorative topping
70 g of butter
100 g of sugar
170 g of water
170 g of cake flour

Step

Mix all ingredients evenly, fill them into a piping bag and
refrigerate for use later.

Ingredients

Part 1
600 g of French flour T65
200 g of French flour T55
200 g of T130 Rye flour
15 g of Saf-instant® Red instant dry yeast
5 g of Magimix® Green bread improver for volume &
tolerance
60 g of purple sweet potato flour
20 g of salt
40 g of honey
680 g of water

Part 2
570 g of macerated apricots
150 g of dried raisins
90 g of orange peel
30 g of roasted almond powder
240 g of roasted walnuts

Step

Prepare the dough
Mix all ingredients listed in Part 1 for the dough using a spiral
mixer. Mix on low speed for 4 minutes, followed by high speed
for 4 minutes.
Add ingredients listed in Part 2 for the dough, and mix on low
speed for another 2 minutes.
At the end of mixing, ensure that the dough temperature is
around 26°C (+/- 1°C).
First fermentation: Cover and ferment the dough for about
60 minutes, knock back and ferment for another 30 minutes.

Shaping the dough
Divide the dough into portions of 500 g.
Cover and leave the dough portions to rest for about 20 minutes.
Prepare cream cheese in portions of 100 g.
Roll out the dough and wrap 100 g of cream cheese evenly in
each portion.
Fold the dough to achieve a length of about 18 cm.
Coat the dough in purple sweet potato crumble.
Proof dough at 28°C at 75% humidity, until it has doubled in
size (approx. 60 minutes).

Garnishing
Pipe the decorative paste on the surface of the dough.

Baking
Preheat deck oven ; top heat