BY STÉPHANE GLACIER,
M.O.F. PATISSIER
Makes 8 brioches weighing 380 g for a wooden mold 16 cm in diameter
CHEF'S TIP: This is a brioche with a lot of maceration, so don't hesitate to fold the dough several times to give it strength.
INGREDIENTS:
450 g raisins
150 g candied oranges
10 g vanilla extract
20 g lemon zest
50 g rum
1 kg T45 flour
100 g egg yolks
550 g whole eggs
20 g salt
110 g sugar
50 g baker's yeast
30 g honey
550 g butter
METHOD:
The day before, macerate the raisins, cubed candied oranges, vanilla, lemon zest and rum.
The next day, mix the flour, egg yolks and eggs for ten minutes on a low speed. Add the salt, sugar, baker’s yeast and honey. Blend for a further ten minutes on a low speed. Stir in the butter. When the butter is completely incorporated, pour in the macerated raisin and candied orange mixture.
Roll into balls and leave to rise for 45 minutes at room temperature, then chill for two hours, or leave to rise for 20-30
minutes and store in the refrigerator overnight. Cover with cling film or a bag to prevent crusting during rising.
After rising, fold the dough and store in the refrigerator for two hours or overnight, depending on rising time.
After refrigerating, shape the brioches and place in molds.
Leave to rise at 28°C for 1.5 hours.
INGREDIENTS:
100 g almond flour
100 g egg whites
METHOD:
Mix ingredients together and store.
INGREDIENTS:
Granulated sugar as required
Almond slivers as required
Powdered sugar as required
METHOD:
Before baking, pipe a thin layer of icing using a piping bag and a chemin de fer nozzle. Sprinkle with granulated sugar and almond slivers. Sprinkle with powdered sugar.
Bake in a convection oven for 40 minutes at 135°C.