Brioche

Used Cacao Barry products
Whole caramalized almonds origine Marcona
Petits Gâteaux

Brioche

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Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for 50 brioches
Steps
  1. Brioche
Used Cacao Barry products
Whole caramalized almonds origine Marcona

Brioche

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

Mix

Add at the end of the dough mixing

Bake at 180 °C for 8 minutes.
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