Pink Praline Brioche Recipe
Pink Praline are sugar-coated almonds from Lyon and used to make this delicious, well-known Pink Praline Brioche, or "Brioche à la praline".
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Ingredients
- 250 g flour
- 125 g cold unsalted butter, diced
- 2 eggs + 1 yolk
- 60 cl (60 g) lukewarm milk
- 25 g sugar
- 5 g (1 dose) dried active yeast (baker’s yeast)
- 2 heaped tablespoons crème fraîche (greek yogurt can also be used instead)
- 1 tablespoon orange blossom water (optional)
- 200-250 g crushed pink praline
- A pinch of salt
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