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.