Recipe of the Brioche Gianduja
Difficulty
difficult
Preparation
2 hours
Time to bake
15 minutes
Recette de la Brioche Gianduja for 10 people
Brioche dough
- 210 g oatmeal flour T45
- 4 g of fine salt
- 39 g of caster sugar
- 125 g of eggs
- 8 g of fresh yeast
- 110 g of butter
- 4 G of orange flower
- 6 g of brown rum
The gianduja ganache
- 84 g of UHT cream
- 66 g of whole milk
- 99 g of gianduja milk preferably Valrhona
- 50 g of hazelnut paste
- 1 g of flower of salt
Gilding
- 100 g whole eggs
- 15 g UHT cream
The mixture to sprinkle before cooking
- 50 g granulated sugar
- 50 g of chopped roasted hazelnuts
The hazelnut gourmet coating
- 150 g of milk chocolate
- hazelnuts from Piedmont
- 1 g of bronze glitter
- 350 g of Jivara Valrhona couverture (milk chocolate)
- 35 g of grape seed oil
- 90 g of chopped hazelnuts
Préparation
step 1: The brioche dough
- In a mixer bowl and using the hook, knead together the flour, salt, sugar, eggs and yeast in 2nd speed until the dough comes apart.
- Homogenize and add the butter previously cut into small cubes as well as the orange blossom and the brown rum.
- Knead until complete homogenization, the dough must be at 24°C at the end of kneading.
- Point 45 minutes at room temperature and give a flap then place in the refrigerator until the next day.
step 2 : The gianduja ganache
- Bring the cream and milk to a simmer.
Pour three times over the Gianduja, the hazelnut paste and the fleur de sel. - Make a nice emulsion, mix to perfect it and keep in the fridge.
step 3: Gilding
- Mix the eggs and the cream and set aside.
step 4: The mixture to sprinkle before cooking
- Mix the two elements and set aside.
step 5: The hazelnut gourmet coating
- Melt the milk chocolate couverture with the grape seed oil and mix.
- Add the hazelnuts, mix and set aside.
- Mix the eggs and the cream and set aside.
Assembly and finishing :
- With the cold brioche, weigh and shape balls at 35 g each.
- Grow the balls in individual bun moulds, gild them with a brush, sprinkle them with the mixture and bake them for 15 minutes at 160°C.
- Turn out of the moulds, cool to room temperature and garnish with gianduja ganache using a pocket.
- Coat the base in the gourmet mixture at 35°C and keep at room temperature until tasting.