Brioche dough

• 1kg flour
• 350g eggs
• 150g sugar
• 50g invert sugar
• 200g milk
• 20g salt
• 3g activated charcoal
• 350g the delicious

In a mixer bowl, knead the flour, salt, eggs and milk at 1st speed for 8 min.

After 8 min add the sugars and charcoal and continue kneading for another 8 min

Add the instant yeast and knead for 6 min

Start by incorporating the delicious diced previously, you must have a dough of 24 ° / 25 °

Pointer 25 min, give a flap cover and place in the fridge at 2 ° overnight

Weigh, ball and put in the fridge for 30min

Shape and pass in the growth chamber for 2h30 at 28/30 °

Hazelnut crumble

• 300g the delicious
• 450g flour
• 250g caster sugar
• 100g blanched hazelnut powder
• 10g white food coloring

Mix all the ingredients together until you have a smooth dough

Pass through a large mesh sieve and keep in the freezer

Bake 25 min at 160 ° c

 Creamy White chocolate, lemon

• 550g white chocolate
• 55g glucose
• 170g lemon juice
• 80g unsweetened whipping cream

Heat the cream to 75 °, pour over the melted chocolate at 45 ° to create the emulsion, heat the lemon juice and glucose, pour over the first preparation, mix well and let crystallize

NB: cake molds / brioche bread 70g / 50g