Recipe CHRISTMAS BRIOCHE - Professionals
www.remycointreaugastronomie.com
Preparation steps: brioche dough, flavoured sugar, filling and finishing from the recipe by Alexandre Morsomme and Michelle Grimmelprez
Ingredients
- 1000 g flour T45
- 600 g eggs
- 20 g salt
- 50 g yeast
- 500 g brioche butter
- 140 g hazelnut powder
- 150 g granulated sugar
- 80 g The Botanist® Gin 60%
- 1 vanilla pod
- 2 lime zests
- 200 g roasted hazelnuts
- 300 g dried grapes
- 1000 g brioche butter
- SQ of granulated sugar
- SQ of icing sugar
- SQ of lime zests
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