Tropical brioche with Ground chocolate | Valrhona Chocolate
Preheat the oven to 320°F (160°C) and low fan setting. Once the brioche dough has finished rising, pierce the top and fill with passion fruit and mango crea
Ingredients
- 7g Gelatin 160 bloom
- 70g Sugar
- 4g Pectin X58
- 400g Mango purée
- 100g Passion fruit purée
- 10g Cornstarch
- 75g Butter
- 150g Butter (room temperature)
- 185g Sugar
- 185g Flour
- 5 to 10g Yellow powdered food colorant (fat-soluble)
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