Recipe THE CHRISTMAS BRIOCHE - Professionals

Ingredients

• 200 g whole hazelnuts
• 250 g candied orange peels
• 30 g Cointreau® 60%
• 2 orange peels
• 40 g orange juice
• 600 g tradition flour T65
• 400 g flour T45
• 20 g salt
• 120 g sugar
• 40 g fresh yeast
• 260 g liquid sourdough
• 150 g whole milk
• 400 g whole eggs
• 400 g butter
• 150 g dark chocolate chip
• 200 g hazelnut powder
• 25 g corn starch or potato starch
• 150 g sugar
• 150 g egg whites
• 525 g macaronade
• S.Q. unroasted hazelnut chips
• S.Q. icing sugar
• S.Q. roasted hazelnuts
• S.Q. neutral glaze
• S.Q. slices of candied orange
• S.Q. dried vanilla beans