Fruit and Walnut Cream Brioche Pastry – Food Technologists
Description
Application: Bakery
Ingredients
- Brioche
- Bread Flour – 48.35%
- Yeast – 1.49%
- Salt – 0.64%
- Sugar – 6.40%
- Eggs – 16.01%
- Diced, Dried Fruit (Cranberry & Apricot, ¼ Inch) – 2.99%
- Butter – 24.12%
- Walnut Cream Topping
- Walnut Meal – 24.58%
- Sugar – 24.58%
- Butter – 24.58%
- Eggs – 21.71%
- Pastry Flour – 4.56%
PREPARATION
Procedure:
- Mix the bread flour, yeast, salt and sugar
- Add the eggs and mix until the dough does not stick to sides of mixing bowl
- Proof dough for three hours at room temperature
- Section off dough into desired loaf size
- Let dough proof for two hours at 85°F heat and humidity (or 4 – 5 hours at room temperature)
- Bake Brioche at 325°F for 25 minutes until lightly browned
- Slice 1 inch thick brioche slices, lay on sheet tray
- Lightly brush the baked brioche with a simple syrup
- Pipe out approximately 50 grams of walnut cream on top of baked brioche slice
- Bake brioche with walnut cream topping at 350°F for 15 minutes until lightly browned
- Sprinkle finished and cooled product with powdered sugar
- Finished product can be sold as a frozen retail product and baked at home by consumer.