This recipe for Christmas has been provided by Ecole Ducasse - Sommet Education.
ACCOMPANIEMENT
Ingredients
- 80 Gr of prunes
- 80 Gr of chopped almonds
- 80 Gr of candied oranges
- 80 Gr of blond grapes
- 50 Gr of cointreau
Method
On a board, using a knife,
cut the prunes and candied oranges into cubes.
Put everything in a mixing
bowl and let macerate for 24 hours.
DOUGH Ingredients
- 500 Gr of flour
- 12 Gr of salt
- 50 Gr of caster sugar
- 60 Gr of baker's yeast
- 240 Gr of eggs
- 80 Gr of milk
- 50 Gr of sourdough
- 250 Gr of butter
Method
In a mixer bowl fitted with a
hook, put all the ingredients except the butter.
Knead until the dough comes
off the the bowl coating.
Add the butter little by
little and let the dough take off from the bowl.
Then add the garnish to
macerate.
Leave to rise for 2 hours at
room temperature.
Break the dough, place on a
baking sheet fitted with a sheet of parchment paper, wrap in film and
refrigerate.
Weigh at 30 Gr and shape
into a ball.
Make a crown with 7 balls,
put a 6cm circle in the middle and let grow for 2 hours at 25 ° C.
GILDING Ingredients
- 40 Gr of egg yolks
- 40 Gr of egg whites
- 20 Gr of milk
- 2 Gr of salt
- 2 Gr of caster sugar
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Method
Mix everything together and
brown with a brush.
Bake at 160 ° C for 15
minutes.
Leave to cool on a rack.
FINISH Ingredients
- QS of neutral topping
- QS of candied orange peel
- QS of grain sugar
- QS of raw caramelized
almonds
Method
Heat the topping and mix
with 10% water.
Cover the brioche entirely.
On the side put grain sugar.
Decorate the top with the rest of the ingredients.
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