Brioche French Toast with Praliné Crémeux | Valrhona Chocolate

Brioche French Toast with Praliné Crémeux | Valrhona Chocolate

www.valrhona.com

Make the 50% ALMOND AND HAZELNUT PRALINÉ crémeux mix and leave it to set for a few hours in the refrigerator.Once it has been baked and cooled, cut the brio

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Ingredients

  • 250g Pastry flour
  • 150g Eggs
  • 30g Sugar
  • 6g Salt
  • 15g Fresh yeast
  • 150g Butter
  • 35g Whole milk
  • 2g Gelatin
  • 235g 50% ALMOND & HAZELNUT PRALINÉ
  • 120g Heavy cream 36%

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