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
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.us.
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%
- 610g whole UHT milk
- 120g egg yolks
- 60g caster sugar
- 1 Vanilla pod
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