Brioche Pain Perdu | Valrhona Chocolate
Cut the brioche into 1.5cm-thick slices and soak for two hours in the Vanilla Soaking Sauce. Leave to drain on a rack. Sprinkle both sides with soft brown
Ingredients
- 500g groat flour
- 250g whole eggs
- 50g whole milk
- 50g caster sugar
- 10g salt
- 12g dried active yeast
- 300g dry butter 84% fat
- 485g whole milk
- 340g caster sugar
- 8 vanilla beans
- 1360g whipping cream 35% fat
- 390g egg yolks
- 285g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG
- 255g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG
- 40g mineral water
- 20g cornstarch
- 1105g fresh apricots
- 170g caster sugar
- 385g apricot pulp
- 2 vanilla beans
- 55g caster sugar
- 15g water
- 65g hazelnuts
- 65g white almonds
- 1.1g fleur de sel
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