Recipe for 30 pieces

Cereal Brioche Dough

• 1000 g VANOISE CEREAL BREAD MIX
• 120g Sugar
• 35 Baker's yeast
• 500g eggs
• 100g water
• 450g THE DELICIOUS
• 50g Olive oil

Knead all the ingredients

 (except LA DELICIEUSE margarine) 6min at first speed and +/- 4 min at second speed with the margarine, until the dough comes off.

Score: 30 min, then 2 hours in positive cold.

Candied peppers

• 120g Red peppers
• 120g Green peppers
• 120g Yellow Peppers
• 60 g Olive oil
•  QS Salt

 Wash, then cut the peppers into cubes

Cook in a foil pack with olive oil and salt for +/- 25 min at 200 ° C. in the hearth oven. Reserve.

Bechamel

• 50g THE DELICIOUS
• 50g Flour
• 500g Milk
• QS Salt
• QS black pepper
• QS Nutmeg
• 1 egg yolk

Make a white roux. Let cool.

Boil the milk.

Pour half the boiling milk over the cold roux.

Off the heat, mix with a whisk.

Without stopping stirring, pour in the rest of the boiling milk

Season with salt, pepper and nutmeg, bring to a boil,

cook in the first broth without stopping stirring off the heat add the egg yolk,

stir then set aside in positive cold.

Garnish

• 300g Goat cheese log
• 150g Dried Tomatoes

Assembly and Finishing

Weigh dough pieces of 70 g, ball then rest them for 30 min

Flatten the balls, then using a cutter

dough make 6 incisions at the ends, place on a baking sheet with baking paper, brown the edge on 1 cm the first time, primer: +/- 1 hour at 24, -25 ° C, brown a second time.

Degas the center using a rolling pin dipped in flour to prevent it sticking to the roller.

Using a piping bag and a piping tip, garnish the center with béchamel, sprinkle with a few candied peppers.

Place a slice of goat cheese in the center and finish with a dried tomato

Cooking: +16 min at 200 ° C

Remove from the oven, brush with olive oil.