Vanilla and caramel macaronade brioche

by Johan Martin

Brioche dough

1200 g T55 flour
250 g cold milk at 4°C
45 g fresh yeast
240 g caster sugar
20 g salt
350 g whole eggs
215 g cream 35% MG
25 g orange blossom extract
240 g butter

Custard

400 g whole milk
100 g cream 35% MG
1 vanilla pod
50 g granulated sugar
40 g cornstarch
40 g egg yolks
75 g butter
28 g gelatin mass (hydrated gelatin)

Almond Macaronade Frosting

240 g powdered almonds
80 g brown sugar
220 g egg whites

Caramel

320 g caster sugar
320 g cream 35% MG
1 vanilla pod
175 g semi-salted butter

Vanilla and caramel macaronade brioche

Brioche dough

Knead all the ingredients for 20-25 minutes until you obtain a smooth dough. Leave to rest at room temperature for 20 minutes. Place everything in the refrigerator overnight.

Custard

Make a custard with whole milk, cream, vanilla pod seeds, granulated sugar, cornstarch and egg yolks. Cook and add the butter at the end of cooking. Mix with the whisk. Blend quickly and cool to 4°C. Smooth with the whisk before incorporating the rest of the ingredients. Store in the refrigerator in an airtight box.

Almond Macaronade Frosting

Mix all ingredients together and store in airtight container in refrigerator for finishing before cooking.

Caramel

Caramelize the granulated sugar and then blend with the cream where the vanilla was previously added. Cook at 105ºC, then pour in the semi-salted butter. Blend and leave to crystallize overnight at 16ºC in an airtight box.

Assembly and finishing

Take 70 g of brioche dough and shape into balls. Insert the balls inside the XF53 bands and place in a proofing oven at 26ºC for 2 hours. Drizzle the almond macaronade icing on top of each preparation. Cook in a fan oven at 145°C for 15-20 minutes. Leave to cool on the rack before removing. Garnish with vanilla cream in the center (30 g), then with salted caramel. Finish with a dusting of icing sugar.

The products used in this recipe

XF53

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