Craquelin brioche | Corman International

Name: Craquelin brioche | Corman International
Ingredients: 730 g strong flour T45 (approximately 14% protein) (1); 270 g plain flour T55 (approximately 11% protein) (1); 130 g eggs; 1165 g milk; 155 g yeast; 730 g strong flour T45 (approximately 14% protein) (2); 270 g plain flour (T55, approximately 11% protein); 110 g sugar; 31 g salt; 330 g Dairy butter 82% fat – Block; 770 g pearl sugar; 110 g Dairy butter 82% fat – Block; 140 g milk; 140 g egg yolks

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.

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