Recipes
Mix all ingredients except the butter using the hook attachment until the dough does not stick to the side of the bowl. Add the soft butter and mix once again until the dough is elastic enough and does not stick on the side of the bowl. Place the dough in a stainless steel bowl, knead well and cover before placing in the refrigerator. Leave to set overnight before use.
Mix together yellow pectin and 50 g caster sugar. Place the frozen raspberries in a pot and add the sugar/pectine mix. Then add 200 g caster sugar. Cook at 103-104°C (217.4 °F). Add the salt and lemon juice Set aside to use as a garnish.
Mix everything together until a sandy texture is obtained.
Weigh 300 g brioche dough. Roll out the dough until it is 3mm thick. Spread a thin layer of rasp- berry jam and let proof for a few minutes. Sprinkle raspberries, sliced strawberries, blueberries, pieces of pecan crumble and small cubes of cream cheese on the top. Bake at 180°C (356 °F).
