Recipe IFTAR BRIOCHE

Name: IFTAR BRIOCHE
Yield: 15 mot.parts
Ingredients: 350 g almond paste; 100 g candied orange; 100 g candied Lemon; 2000 g strong flour (T45, approximately 14% protein); 360 g dry figs cubes; 360 g dates cubes; 240 g candied fruit marzipan cubes; 1000 g Elle & Vire gourmet butter 82% fat; 90 g orange blossom; 180 g water; 800 g egg; 185 g Crème épaisse 35% fat; 65 g honey; 110 g yeast; 50 g salt; 250 g sugar; 360 g dry apricots cubes; 360 g sugar; 100 g flour; 120 g egg white; 110 g amandes "bâton"; 220 g sesame seeds; SQ icing sugar

For
15 pieces

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To prepare this dish

Ingredient list: PÂTE À BRIOCHE À L’ANCIENNE
350 g almond paste
100 g candied orange
100 g candied Lemon; TRADITIONAL BRIOCHE DOUGH
2000 g strong flour (T45, approximately 14% protein)
360 g dry figs cubes
360 g dates cubes
240 g candied fruit marzipan cubes
1000 g Elle & Vire gourmet butter 82% fat
90 g orange blossom
180 g water
800 g egg
185 g Crème épaisse 35% fat
65 g honey
110 g yeast
50 g salt
250 g sugar
360 g dry apricots cubes; MACARONADE ICING
360 g sugar
100 g flour
120 g egg white; TRADITIONAL BRIOCHE IFTAR FINISH
110 g amandes "bâton"
220 g sesame seeds
SQ icing sugar

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Crème épaisse 35% fat

The recipe,
step by step

1
PÂTE À BRIOCHE À L’ANCIENNE

Mélanger en 1ère vitesse tous les ingrédients sauf le beurre pendant 3 minutes.

Ajouter le beurre et pétrir en 2ème vitesse pendant 20 minutes.

Incorporer les dattes, figues et abricots secs en cube puis les dés congelés de pâte d'amande aux fruits confits.

Laisser pointer 1 heure.

Rabattre et détailler à 400 g, bouler puis mettre au froid une nuit.
2
TRADITIONAL BRIOCHE DOUGH

Mix all the ingredients excepted the butter using the hook at 1st Speed for 3 minutes.

Add the butter then knead at 2nd speed for 20 minutes.

Add the dates, figs, apricots and the frozen marzipan cubes.

Leave to prove for 1 hour.

Fold and cut into 400 g sections, shape into balls and leave to chill overnight.
3
MACARONADE ICING
Whisk all the ingredients together.
4
TRADITIONAL BRIOCHE IFTAR FINISH
5
ASSEMBLY

Roll out the dough balls into disks of 20 cm in diameter and 6 mm thick.

Cut out the center with a 5 cm round cutter.

Dampen the edges of the brioche disk.

Put a lucky charm and join the inner and outer rim together in order to achieve a crown shape.

Leave to cool for 15 minutes and repeat the process in order to get an outer diameter of 18 cm and an inner diameter of 9 cm.

Flip over the brioche crown and leave to prove for 2 hours at 28°C.

Leave to set in a chiller.

Pipe 50 g of macaronade icing and gently spread all over the crown using a small spatula.

Scatter almond sticks, sesame seeds and sprinkle some icing sugar on top.

Bake in a convection oven at 175°C for around 20 minutes (closed damper).