Orange Blossom & Almond Brioche
-
ORANGE BLOSSOM BRIOCHE DOUGH
- Strong flour 530g
- French-style pastry flour 530g
- Salt 20g
- Whole eggs 420g
- Whole milk 140g
- NOROHY orange blossom water 95g
- Sugar 150g
- Live yeast 40g
- European-style butter 370g
- Total weight 2,295g
Place all the ingredients except the butter in the bowl of
a mixer. Knead for 5 minutes at the lowest speed setting.
Turn the speed up one setting and knead for a further
7 minutes, then incorporate the butter on the lower speed
until the dough is smooth. The temperature of the dough
should be approx. 75°F (25°C).
Leave to mature for 30 minutes at room temperature. -
ALMOND PASTE FILLING ORANGE BLOSSOM
- 70% ALMOND PASTE FROM PROVENCE 980g
- Egg whites 50g
- NOROHY orange blossom water 120g
- Total weight 1,150g
Using the paddle attachment in a food processor, soften
the almond paste, incorporating the egg whites and
orange blossom water as you go. Store in the refrigerator. -
CREAMY GLAZE
- Egg yolks 320g
- Heavy cream 36% 80g
- Total weight 400g
Mix the ingredients together.
-
NOROHY ORANGE BLOSSOM STEEPING SYRUP
- Mineral water 250g
- Sugar 30g
- NOROHY organic Madagascan vanilla bean paste 3g
- NOROHY orange blossom water 15g
- Total weight 298g
Bring the water, sugar and vanilla paste to a boil.
Then, add the orange blossom water.
Store in the refrigerator. -
Almonds
- SOSA whole blanched almonds As needed
- SOSA caramelized Cantonese almonds As needed
Assembly and finishing
-
Individual brioche
Make the brioche dough and leave it to rise in the
refrigerator for at least 12 hours at 35°F (3°C).
Roast the whole almonds at 300°F (150°C) for 20 minutes.
Chop roughly and set aside. Prepare the almond paste
filling, then arrange 30g in 4cm diameter circles. Freeze.
Weigh three 20g pieces of brioche dough for the braids.
Shape three 30cm long strands, make the braid, then
wrap around a 4cm diameter circle. Leave it to rise
at 85°F (29°C) for at least 1 hour 30 minutes with the
almond paste filling in the center. Leave at 40°F (4°C)
for 10 minutes. Glaze. Sprinkle the filling with ground
roasted almonds.
Bake the brioches for 11 minutes at 355°F (180°C). Take
them out of the oven, soak them in the syrup, then put
them back in the oven to bake for 1 minute.
Sprinkle with decorative snow then place the Cantonese
almonds on the brioches.Brioche to share:
Make the brioche dough and leave it to rise in the
refrigerator for at least 12 hours at 35°F (3°C).
Roast the whole almonds at 300°F (150°C) for 20 minutes.
Chop them coarsely and set aside. Prepare the almond
paste filling, arrange 180g in 8cm diameter rings. Freeze.
Weigh three 120g pieces of brioche dough for the braids.
Shape three 50cm long strands, make the braid, then
wrap it around an 8cm ring. Leave it to rise at 85°F (29°C)
for at least 1 hour 30 minutes with the almond paste filling
in the center.
Leave at 40°F (4°C) for 10 minutes. Glaze. Sprinkle the
filling with ground roasted almonds.
Bake the large brioches for 15 minutes at 320° (160°C).
Take the brioches out of the oven, soak them in the syrup,
then put them back in the oven for 2 minutes. Sprinkle
with decorative snow then place the Cantonese almonds
on the brioches.
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