Poolish Pre-Ferment

Used products: Poolish Pre-Ferment

  • 3.5 oz
    bread flour
  • 4.2 oz
    water at 28°C
  • 0.2 oz
    Dry Yeast

Preparation: Poolish Pre-Ferment

Dissolve yeast in water.
Mix together all ingredients and leave to rest for 2 hours.

Brioche with Vanilla and Orange Zest

Used products: Brioche with Vanilla and Orange Zest

  • 7.8 oz
  • 11.9 oz
    bread flour
  • 5.3 oz
    whole egg(s)
  • 1.6 oz
  • 0.8 oz
  • 1.2 oz
    caster sugar
  • 0.2 oz
  • 1 piece(s)
    vanilla bean pulp
  • 1 zest
    fine orange zest
  • 4.6 oz

Preparation: Brioche with Vanilla and Orange Zest

Safe butter, mix together all ingredients with beater at slow speed until smooth.
Change to hook and mix dough for 6 minutes.
Leave to rest for 5 minutes.
Progressively add butter, vanilla and orange zest while mixing until dough is ready.
Put dough into greased cambro and leave to rest for 15 minutes.
Make three folds with 15-minute intervals and place in refrigerator.

Orange and Apricot Confiture

Used products: Orange and Apricot Confiture

  • 7.9 oz
    oranges (blanched and diced)
  • 5.6 oz
    Fruit'Purée Apricot Capfruit
  • 5.6 oz
    Fruit'Purée Orange Capfruit
  • 0.1 oz
    yellow pectin
  • 4.9 oz
    caster sugar
  • 1 piece(s)
    vanilla bean pulp

Preparation: Orange and Apricot Confiture

Heat together Fruit'Purée Apricot Capfruit andFruit'Purée Orange Capfruit to 5°C.
Mix together sugar and pectin, and add.
Bring to a boil, and add oranges and vanilla.
Cover with lid and leave to simmer at low heat for 35 minutes.
Leave to cool and store in refrigerator.

Chocolate Sablé

Used products: Chocolate Sablé

Preparation: Chocolate Sablé

Mix together butter, salt, icing sugar and almond powder.
Add eggs.
Pass flour and cocoa power through sieve, and add.
Pour mixture into moulds and freeze.

Chocolate and Hazelnut spread

Used products: Chocolate and Hazelnut spread

Preparation: Chocolate and Hazelnut spread

Make a light caramel.
Boil together cream, invert sugar and glucose.
Add to caramel and cook for 1 minute.
Leave to cool to 60°C.
Pour onto chocolate and hazelnut paste.
Emulsify and pipe into moulds.

Finishing and assembly:

Cut brioche into donut shape and place into moulds line with chocolate sablé.
Leave to prove for 90 minutes.
Bake at 180°C for 15 minutes.
Fill bread with confiture and decorate.
Serve bread with hot chocolate and spread.