Recipe BRIOCHETTE - Professionals
www.remycointreaugastronomie.com
Prepare the brioche dough: knead the flour, salt, sugar, yeast and eggs for 10 minutes in second speed until obtaining an homogeneous paste.
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.remycointreaugastronomie.com.
Ingredients
- Brioche dough:
- 500 g flour T55
- 10 g salt
- 60 g sugar
- 20 g yeast
- 250 g eggs (5 eggs)
- 225 g butter
- 500 g pastry cream
- 20 g Cointreau® 60% vol.
- 50 g pine nuts
- 50 g orange zests, macerated in Cointreau® 60% vol.
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