Torontoast | Valrhona
Make the caramel and apricot cream mix, the cooked apricots and the brioche dough.Bake the brioche in a round bread tin with a diameter of 7cm and a length
Ingredients
- 170g French white pastry flour
- 85g whole eggs
- 20g whole UHT milk
- 20g caster sugar
- 3g salt
- 5g live yeast
- 5g inverted sugar
- 100g dry butter 84%
- 85g caster sugar
- 90g UHT cream 35%
- 10g Glucose DE 38/40
- 55g Apricot pulp
- 100g MILK ORIZABA 39%
- 30g ABSOLU CRISTAL NEUTRAL GLAZE
- 15g apricot pulp
- 150g fresh apricots
- 1 vanilla pod
- 10g dry butter 84%
- 30g caster sugar
- 610g whole UHT milk
- 120g egg yolks
- 60g caster sugar
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