Photography recipe
Fotografía Chef Signature Chef

 Brioche dough: (6 x 400 g rolls)

 
Beat the butter and fleur de sel in a blender, making sure to keep them cold. Set aside.
Mix the flour with the milk powder, sugar and yeast (blender speed: 1). Add the eggs and mix until a stretchy, firm dough is attained.
Lastly, add the butter and mix to obtain a homogeneous dough that does not stick to the...

+

 Brioche dough: (6 x 400 g rolls)

 
Beat the butter and fleur de sel in a blender, making sure to keep them cold. Set aside.
Mix the flour with the milk powder, sugar and yeast (blender speed: 1). Add the eggs and mix until a stretchy, firm dough is attained.
Lastly, add the butter and mix to obtain a homogeneous dough that does not stick to the sides.
At the end of this process, the dough should be at 24 to 27 degrees. 
Leave the dough covered at room temperature.
Fold the dough and place in the fridge for at least 12 hours.
Prepare greased 'Bostock' circles covered with baking paper.
Split the dough into 400 gram sections and make 2 balls.
Fill the moulds. Allow to rise in a room at 28 degrees/85% humidity. 
Bake in the oven: 165 degrees / 40 minutes. 5 minutes out of the moulds. 
Let the rolls dry out slightly overnight exposed to the air.

Li Chu 64 Truffle Ganache
 
Classic process. Add the butter at 35 degrees and stir.
Pour into 8 cm diameter silicon moulds (about 20 g). Freeze.
 
Praliné Sauce
 
Heat the cream and progressively add in the the praliné.
Emulsify while stirring.
Pour into silicon moulds onto the Li Chu ganache (about 10 g).
Sprinkle with:  
SOSA crispy strawberries
SOSA crispy raspberries  
Freeze.
Cut the brioche into half centimetre thick slices.
Make sandwiches. Place in a container in the middle. Freeze.
Allow to defrost under pressure for at least 2 hours prior to serving.
Put into a lightly greased Sandwich maker and toast for approximately 2 minutes.
Note: only toast the outside of the brioche.
 
Chantilly & Praliné aux oranges
 
Preheat some of the cream with the 2 pralinés and the orange peel.
Infuse for 5 minutes and then sieve. Add the melted gelatin and mix in the cold cream. 
Chill well and beat gently before serving. 
 

-

Ingredients 4 persons
  • BRIOCHE DOUGH
  • 480 g dry butter
  • 12 g fleur de sel
  • 1000 g flour Pivetti Manitoba Type 0
  • 80 g powdered milk
  • 22 g fresh yeast
  • 100 g icing sugar
  • 700 g eggs
  • LI CHU 64 TRUFFLE GANACHE
  • 500 g cream 38 fat
  • 50 g invert sugar
  • 540 g Weiss Li Chu 64 topping
  • 100 g dry butter
  • PRALINE SAUCE
  • 300 g Weiss Lisse Praline
  • 120 g cream 38 fat
  • CHANTILLY & PRALINE AUX ORANGES
  • 200 g cream 38 fat
  • 150 g Weiss powdered praline
  • 300 g Weiss Lisse Praline
  • 4 g orange peel
  • 30 g gelatin for preparation
  • 100 g mascarpone
  • 800 g cream 38 fat cold.
Recipes. The Cook & Chef Institute