Valrhona Tropical Brioche With Ground Nyangbo 68% Recipe

Name: Valrhona Tropical Brioche With Ground Nyangbo 68% Recipe
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 10g Yellow powdered food colorant (fat-soluble)

www.valrhona.us

Preheat the oven to 320ÅãF (160ÅãC) and low fan setting. Once the brioche dough has finished rising, pierce the top and fill with passion fruit and mango cr

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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 10g Yellow powdered food colorant (fat-soluble)

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