BRIOCHE HAZELNUT MOUSSELINE CREAM
BRIOCHE
Bread Flour ............................................................................................................... 147g Water ............................................................................................................................. 103g Dry Active Yeast ....................................................................................................... 17g Pastry Flour .............................................................................................................. 739g Egg ................................................................................................................................. 450g Sugar ................................................................................................................................ 73g Salt ...................................................................................................................................... 17g Unsalted Butter ..................................................................................................... 621g Bread Improver .................................................................................................... 17g
1. Mix all the ingredients except Unsalted Butter in a mixer for 15 minutes until the dough separated from the mixing ball.
2. Add the Unsalted Butter and mix again until the dough separate for about 5 minutes.
3. Make some ball and put on baking tray.
4. After it proof, put Egg Wash on top and bake at 180°C for 20 minutes.
BUTTER CREAM
Egg Whites ............................................................................................................... 169g Sugar ............................................................................................................................ 267g Unsalted Butter ................................................................................................... 563g
1. Cook the Sugar to 121°C and pour in semi whipped Egg Whites to make an Italian Meringue.
2. When it cools, add the Unsalted Butter and mix for few minutes.
CREAM MOUSSELINE
Butter Cream .......................................................................................................... 300g Pastry Cream ....................................................................................................... 300g
1. Mix both Butter Cream and Pastry Cream together and spread.
Pâtissier Artisan Praline 50% Hazelnut as filling.
