Doughnut-style brioche with a Guanaja melty center | Valrhona Chocolate
Heat the oil to 285°F (140°C). Immerse the brioche balls in it for 5 minutes and drain them on kitchen paper or a clean cloth. Then heat the oil to 355°F (1
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.valrhona.com.
Ingredients
- 250g Pastry flour
- 150g Eggs
- 30g Sugar
- 6g Salt
- 15g Fresh yeast
- 150g Butter
- 12 GUANAJA MELTY CENTER
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