250 g water 250 g raw sugar 100 g glucose 70 g gum arabic
Puff pastry brioche
1000 g bread flour (T45) 600 g T55 flour 30 g fine salt 180 g sugar 150 g Extra dry butter 84% fat 35 g orange blossom 550 g whole milk 75 g fresh yeast 300 g eggs 1000 g Extra dry butter 84% fat
Citrus marmelade
300 g whole oranges 300 g mandarin pulp 55 g yuzu puree 110 g sugar 12 g pectin NH
Crème pâtissière
2000 g milk 500 g egg yolks 400 g sugar 100 g flour 100 g powdered cream
Fondant cream
3150 g pastry cream 1050 g Original american cream cheese 34% fat 210 g gelatin (30 g gelatin powder + 180 g water)
Bring the water, brown sugar, glucose and the gum arabic to the boil. Mix and leave to cool.
2
Puff pastry brioche
Add the flour, salt, sugar, cubes of butter (1) and orange blossom to the kneading machine.
Add the yeast which has been mixed together with the cold milk. Knead on the lowest speed, adding the eggs little by little for 3 minutes. Then, knead for
7 minutes on the second speed setting. The dough must be smooth. Chill for a minimum of 2 hours, preferably overnight, at 4°C.
Using a dough sheeter, roll out the dough to 10 mm thick. Cover 2/3 of the surface with the dry butter (2). Fold in three, then give a single turn. Then, give
it another single turn. Chill for approx. 1 hour at 4°C.
Give a third single turn. Roll out to 3.5 mm thick.
Cut into 30 cm-wide strips. Moisten and roll up to form rolls. Leave to cool and cut into approx. 30 g pieces. Leave to rise in lined cake rings that are 8 cm
in diameter and 2 cm high, at 26°C for approx. 2 hours 30 minutes with a baking sheet and a perforated baking sheet on top. Bake for approx. 20 minutes,
at 165°C in a fan-assisted oven. Using a brush, coat with the glazing syrup upon taking them out of the oven.
Chef's tip
Attention à bien cuire la brioche pour éviter qu’elle ne se creuse et ne ramollisse.
3
Citrus marmelade
Blanch the whole oranges in salted water. Cut into pieces then blend in a food processor, adding the mandarin and yuzu purées. Heat to 40°C and add the
pectin NH diluted in sugar. Cook for about 3 minutes (25° Brix).
4
Crème pâtissière
Make a crème pâtissière.
5
Fondant cream
Fold the crème pâtissière into the cream cheese and add the warm, hydrated gelatine. Leave to cool in the refrigerator.
6
Assembly
Cut the brioches in two. Using a round No. 8 nozzle, pipe 45 g of fondant cream onto one of the brioche halves. Add 10 g of citrus marmalade. Cover with
the other half of the brioche.
Recipes
