Professional Documents
Culture Documents
Brioche Pomme Myrtille EN
Brioche Pomme Myrtille EN
BRIOCHE
Original recipe by
Christophe NIEL
BRIOCHE DOUGH
STRONG BREAD FLOUR OR T65 250 Kneading
SUGAR 30 Mix the flour, salt, sugar, 2/3 of the eggs (well chilled) and the yeast. Add the rest
SALT 6 of the eggs after one minute, to give the brioche body. Knead 5 to 10 minutes,
YEAST 10 the dough should come away from the sides of the mixing bowl. Gradually add
EGGS 160 the butter. The dough should again come away from the sides of the bowl.
BUTTER 125 Fermentation
Leave to rise at room temperature for one hour. Punch down the dough, place it
in a container, cover with plastic film and refrigerate until the next day.
The next day, cut and shape the dough as desired.
HAZELNUT CRUMBLE
BUTTER 15 Mix all the ingredients together to obtain a coarse texture.
BROWN SUGAR 15 Crumble onto a baking sheet.
GROUND HAZELNUTS 15 Keep chilled.
FLOUR 15
BLUEBERRY GLAZE
RAVIFRUIT BLUEBERRY PURÉE 140 Heat the blueberry purée, water and glucose to 50°C.
WATER 75 Whisk in the sugar and pectin mixture.
GLUCOSE 40 Boil for one minute. Chill at 4°C for at least four hours.
PECTIN NH 3 When required, heat to 40°C and blend before glazing.
SUGAR 40
Take two 250 g pieces of brioche dough and roll out into a 22 cm Ø buttered tart ring. Leave to rise for about
ASSEMBLY
an hour at 26°C.
Egg wash the edges and sprinkle with the crumble.
Place the apple-blueberry filling in the centre and press lightly.
Cook immediately for about 20 minutes at 150°C in a fan oven or 200°C in a deck oven. Leave to cool.
Glaze with blueberry glaze.