Brioche French Toast with Praliné Crémeux | Valrhona Chocolate
Make the 50% ALMOND AND HAZELNUT PRALINÉ crémeux mix and leave it to set for a few hours in the refrigerator.Once it has been baked and cooled, cut the brio
Ingredients
- 250g Pastry flour
- 150g Eggs
- 30g Sugar
- 6g Salt
- 15g Fresh yeast
- 150g Butter
- 35g Whole milk
- 2g Gelatin
- 235g 50% ALMOND & HAZELNUT PRALINÉ
- 120g Heavy cream 36%
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