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3 Recipes steps

1 BRIOCHE DOUGH

BRIOCHE DOUGH

    250g Pastry flour
    150g Eggs
    30g Caster sugar
    6g Salt
    15g Fresh yeast 
    150g Butter

    Take the butter out of the refrigerator.
    Mix together all the ingredients apart from the butter.
    Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl. 
    Ideally, the dough temperature should be between 24°C and 25°C once it has been kneaded.
    Place the dough in a mixing bowl and cover with a clean cloth.
    Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.
    Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.
    Cut into the desired shape and weight, then leave to rise for a maximum of 2 hours at 25°C. Glaze with egg yolk and bake at 170°C in a fan-assisted oven

2 50% ALMOND HAZELNUT PRALINÉ CRÉMEUX

50% ALMOND HAZELNUT PRALINÉ CRÉMEUX

    Heat the milk and add in the rehydrated gelatine (which you have soaked in cold water and drained).
    Gradually combine this mixture with the 50% ALMOND AND HAZELNUT PRALINÉ. Add the chilled whipping cream and blend using a hand blender.
    Place this preparation in a mixing bowl and cover its surface with plastic wrap. Leave to set in the refrigerator for at least 3 hours.

3 FRENCH TOAST MIX

FRENCH TOAST MIX

    400g Whole milk
    600g Whipping cream
    120g Egg yolks
    150g Brown sugar
    1 Vanilla bean

    Mix the ingredients together. Cover the surface with plastic wrap and store in the refrigerator

ASSEMBLY

Make the 50% ALMOND AND HAZELNUT PRALINÉ crémeux mix and leave it to set for a few hours in the refrigerator.
Once it has been baked and cooled, cut the brioche into slices approx. 3cm thick.
Pour the French toast mix into a dish and add the brioche slices.
Cover the mix’s surface with plastic wrap and place another dish on top so that the brioche slices remain fully immersed. 
Store in the refrigerator for at least an hour.
When you are ready to serve, melt the butter in a frying pan and gently place in the brioche slices. 
Brown each side thoroughly (fry for approx. 5 minutes on each side). 
If the butter darkens, remove it and repeat the operation.
Arrange the praliné crémeux attractively on each plate and add 2 slices of brioche French toast.

Valrhona Collection recipe Brioche French Toast