Brioche Pain Perdu | Valrhona Chocolate

Name: Brioche Pain Perdu | Valrhona Chocolate
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; 1000g whole milk; 30g fat-free skim milk powder; 80g caster sugar; 90g atomized glucose; 11g whipping cream 35% fat; 6g combined stabilizer; 285g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG; 255g 19973 PRALINE AN 50% FRUITE CRAQUANT 2KG; 60g water; 40g lemon juice; 1 zested lemon; 40g mineral water; 20g cornstarch; 1105g fresh apricots; 170g caster sugar; 385g apricot pulp; 5 vanilla beans; 55g caster sugar

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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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.

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