Brioche French Toast with Praliné Crémeux | Valrhona Chocolate

Name: Brioche French Toast with Praliné Crémeux | Valrhona Chocolate
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%

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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Brioche French Toast with Praliné Crémeux | Valrhona Chocolate

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