Torontoast | Valrhona

Name: Torontoast | Valrhona
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%; 85g caster sugar; 90g UHT cream 35%; 10g Glucose DE 38/40; 55g Apricot pulp; 100g MILK ORIZABA 39%; 30g ABSOLU CRISTAL NEUTRAL GLAZE; 15g apricot pulp; 150g fresh apricots; 1 vanilla pod; 10g dry butter 84%; 30g caster sugar; 610g whole UHT milk; 120g egg yolks; 60g caster sugar

www.valrhona.us

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

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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%
85g caster sugar
90g UHT cream 35%
10g Glucose DE 38/40
55g Apricot pulp
100g MILK ORIZABA 39%
30g ABSOLU CRISTAL NEUTRAL GLAZE
15g apricot pulp
150g fresh apricots
1 vanilla pod
10g dry butter 84%
30g caster sugar
610g whole UHT milk
120g egg yolks
60g caster sugar

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