Brioche

Used Cacao Barry products
Petits Gâteaux

Brioche

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 50 brioches
Steps
Used Cacao Barry products
Recipe components

Brioche

IngredientsPreparation
  • 1000g
    flour
  • 40g
    yeast
  • 20g
    salt
  • 120g
    sugar
  • 600g
    whole egg(s)
  • 500g
    butter

Mix

  • 500g
    Whole caramalized almonds origine Marcona

Add at the end of the dough mixing

Bake at 180 °C for 8 minutes.