Ingredients

• 1 kg flour
• 350g eggs
• 150g sugar
• 50g Vanoise invert sugar
• 100g milk + 100g orange blossom water
• 20g salt
• 20g Vanoise instant yeast
• 350g The Delicious

- Technical:

• In the mixer / kneader bowl on 1st speed, knead the flour, eggs, salt, milk, orange blossom water for 8 min.

• Add the sugars and continue for another 8min

• Add the instant yeast and continue for another 6min

• Start to incorporate the Délicieuse, cut into cubes

You must have a dough between 24/25 ° C

• Leave to stand for 20/30 min, give a flap, cover and store in the fridge at 2 ° C overnight

For the cream

• 1L milk
• 200g powdered sugar
• 100g hazelnut praline Marguerite
• 130g Vanoise cream powder
• 500g Sahla
• 150g Vanoise whipping cream

- Technical

• Bake a pastry cream with the milk, sugar, cream powder and orange blossom water, wrap and let cool

• Whip the Délicieuse, incorporate the pastry cream and finish with the whipping cream

-Finishing

• Spread the dough out 6 mm thick, cut and let it rise for 2 hours in the fermentation chamber at 30 ° C

• Brown, sprinkle with granulated sugar and cook for 18min at 170 ° C

• Penetrant penetrant testing: on a grid

• Cut the brioches in half, distribute the cream using a piping bag, close the brioches and set aside in the fridge.