Recipes

Recipe Caramel Puff Pastry Brioches

Name: Caramel Puff Pastry Brioches
Yield: 50 mot.parts
Ingredients: 1000 g strong flour (T45, approximately 14% protein); 600 g plain flour (T55, approximately 11% protein); 30 g salt; 180 g sugar; 150 g Elle & Vire gourmet butter 82% fat; 585 g milk; 75 g fresh yeast; 300 g egg; 900 g Extra dry butter 84% fat; 165 g sugar; 20 g glucose syrup; 285 g organic 35% fat cream; 30 g cocoa butter; 240 g milk chocolate; 50 g Elle & Vire gourmet butter 82% fat; 262 g raw sugar; 262 g water; 105 g glucose syrup; 42 g gum arabic; SQ coarse wheat bran; SQ Elle & Vire gourmet butter 82% fat; SQ raw sugar

For
50 pieces

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To prepare this dish

Ingredient list: Puff pastry brioche dough
1000 g strong flour (T45, approximately 14% protein)
600 g plain flour (T55, approximately 11% protein)
30 g salt
180 g sugar
150 g Elle & Vire gourmet butter 82% fat
585 g milk
75 g fresh yeast
300 g egg
900 g Extra dry butter 84% fat; Milk chocolate caramel
165 g sugar
20 g glucose syrup
285 g Excellence whipping cream 35% fat
30 g cocoa butter
240 g milk chocolate
50 g Elle & Vire gourmet butter 82% fat; Gum arabic icing syrup
262 g raw sugar
262 g water
105 g glucose syrup
42 g gum arabic; Finishing touches
SQ coarse wheat bran
SQ Elle & Vire gourmet butter 82% fat
SQ raw sugar

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Extra dry butter 84% fat; Excellence whipping cream 35% fat

The recipe,
step by step

1
Puff pastry brioche dough

Dissolve the yeast in the cold milk. On speed 1 of the stand mixer, combine the two types of flour, salt, sugar, butter (1), cut into pieces, and yeast dissolved in the milk for 5 minutes, gradually adding the eggs. Knead on speed 2 for 8 minutes. Shape into a ball and let rest for 45 minutes. Punch down, roll out into a rectangle and refrigerate overnight.
2
Milk chocolate caramel

Heat the cream and the glucose syrup. Prepare a dry caramel with the sugar then deglaze with the hot cream. Stir in the cocoa butter followed by the milk chocolate. At 40°C, add the butter and mix with a hand blender.
3
Gum arabic icing syrup

Faire chauffer tous les ingrédients ensemble, mixer, chinoiser et laisser refroidir.
4
Finishing touches
5
Shaping and baking

Roll out the dough to a thickness of 1 cm. Enclose the butter (2) and perform a double turn. Then perform a single turn and let rest in the refrigerator for 1 hour. Roll out to a thickness of 3 mm.
Cut into 18-cm long by 2-cm wide strips (approximately 65 g for 3 strips). Lay three strips one on top of the other. Press on one of the extremities to stick them together and roll the strips up. Seal the extremities on the underside. Make a depression in the centre using your thumb dipped in oil.
Let rise for approximately 2 hours at 26°C in butter rings coated with the combined brown cane sugar and wheat bran. Before baking, press down again on the thumb mark again in the centre. Bake in a 170°C convection oven for approximately 17 minutes. Remove from the oven and brush the tops of the puff pastry brioches with the gum arabic syrup and let cool. Pipe out 10 g of milk chocolate caramelin the centre of the puff pastry brioches.