Le Grain de Sucre

BY EDOUARD DORANGE, GRAINS DE SUCRES

PUFF PASTRY BRIOCHE -CREAMY CARAMEL -VANILLA PASTRY CREAM

For 12 portions

CHEF'S TIP: To ensure a golden- brown finish, it is important to butter and sugar the molds well.

PUFF PASTRY BRIOCHE
500 g T45 oatmeal flour
8 g fine salt
50 g sugar
25 g milk powder
100 g whole eggs
20 g fresh yeast
150 g water
150 g butter
250 g dry butter

METHOD:
Using a beater fitted with a hook, combine the flour, salt, sugar, milk powder, eggs, fresh yeast and cold water. Kneadfor 5 min on the 1st speed. Incorporate the cold butter, then knead again on the 2nd speed, until you obtain a smooth dough. Roll out the dough and leave to rise at room temperature for 30 min. Roll out the dough to 30 x 40 cm, then place in the freezer for 15 min to stop fermentation.
Refrigerate overnight at 3°C.
The next day, degas the dough, then place the dry butter in the center. Make a double turn, followed by a 30-min rest. Finish with a single turn.

CREAMY CARAMEL
1/2 vanilla pod
200 g liquid cream (for whipped cream 35%)
35 g glucose
165 g sugar
1 g salt

METHOD:
Infuse the vanilla pod in the cream and glucose.
Weigh the sugar into a bowl and pour into a saucepan gradually,
allowing it to melt gently. Bake at 185°C, uncook before adding the cream. Cook at 106°C and blend after cooking. Add the salt. Leave to cool and set aside in the piping bag at room temperature.

VANILLA PASTRY CREAM
250 g whole milk
1/2 vanilla pod
15 g custard powder
5 g starch
40 g sugar
45 g egg yolks
15 g butter

METHOD:
In a saucepan, bring the milk to the boil with the split and scraped vanilla pod. After infusion, strain over the combined mixture of custard powder, starch, sugar and egg yolks. Bring to the boil and cook for 1 min. Remove from heat and whisk in butter until creamy. Cool rapidly to 4°C and set aside in the refrigerator.

ASSEMBLY
Butter as required for the molds
Brown sugar for the molds

METHOD:
Roll out the puff pastry to a thickness of 5 mm, into a rectangle 40 cm long by 28 cm high.
Cut 3 cm-wide strips, roll into snail shapes and place in buttered molds sprinkled with brown sugar.
Leave to rise for 2 hours at 26°C. Bake with a Silpain®-covered wire rack for 20 min at 170°C in a convection oven.
Leave to cool, then top with pastry cream and creamy caramel.