Recipe Epiphany Flower Brioche

To prepare this dish

Ingredient list

TRADITIONAL BRIOCHE DOUGH

1000 g strong flour (T45, approximately 14% protein)
45 g orange blossom
50 g water
400 g egg
93 g Excellence whipping cream 35% fat
33 g honey
55 g yeast
25 g salt
125 g sugar
500 g Elle & Vire all Purpose butter 82% fat

ORANGE ALMOND PASTE INSERTS

400 g almond paste 50%
300 g candied orange paste
SQ corn starch

PASTRY CREAM

1000 g milk
200 g sugar
50 g plain flour (T55, approximately 11% protein)
50 g cream powder
240 g egg yolks

FILLING

1200 g pastry cream
120 g Soft style cream cheese

CREAM EGG WASH

200 g egg yolks
150 g milk
150 g Excellence whipping cream 35% fat

FINISHING TOUCHES

SQ ground hazelnuts unpeeled
SQ icing sugar

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire all Purpose butter 82% fat

Soft style cream cheese

The recipe,
step by step

1. 1

   TRADITIONAL BRIOCHE DOUGH

   Combine all of the ingredients except for the butter on speed 1 for 5 minutes. Knead for 10 minutes on speed 2. Reduce to speed 1 and add the butter in three additions. Knead on speed 2 for 30 to 40 minutes. Let rise for 1 hour. Punch down and refrigerate overnight.
2. 2

   ORANGE ALMOND PASTE INSERTS

   Break the almond paste into pieces and process in a food processor with the orange paste.

   Roll into 10 g balls (use a little cornstarch if needed).

3. 3

   PASTRY CREAM

   Prepare a traditional pastry cream.
4. 4

   FILLING

   Whisk the pastry cream until smooth then combine with the cream cheese.
5. 5

   CREAM EGG WASH

   Combine all ingredients.
6. 6

   FINISHING TOUCHES

7. 7

   SHAPING & BAKING

   Divide the brioche dough into 35 g portions. Punch down twice then form into balls with an orange almond paste insert in the centre of each.

   Arrange 9 filled brioche balls around a 10 cm ring. Remove the ring and let rise for approximately 1½ hour at 26°C. Let rest for 10 minutes at room temperature then brush with the egg wash.

   Place a Ø13 cm disc in the centre of the crown to cover then sprinkle around it with ground raw hazelnuts. Bake in a 175°C convection oven for approximately 18 minutes (damper closed). Let cool, gently turn the brioche crown over and fill each ball with 20 g of the cream cheese pastry cream mixture.

   Turn over again, place a Ø19 cm disc in the centre of the crown to cover and sprinkle around the edges with icing sugar.

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