Lychee raspberry briochePastry recipe
- Flour T55 - 250g
- Flour T45 - 250g
- Salt - 5g
- Sugar - 75g
- Dry yeast - 8 g
- Egg - 300 g
- Butter - 250 g
Scale both flour, salt, sugar and dry yeast in the mixing bowl.
Add eggs and start to beat up in slow speed with the hook attachment.
Once the dough is formed, increase the speed and add the butter little by little.
Cover the bowl with a wet clothe and let it rise for 1h30mn.
Knock down the dough and roll it between two silpat at 7mm.
Place in the freezer.
Once the dough is frozen, cut 10cm discs and place those on trays with baking paper.
- Water - 10g
- Egg yolk - 20 g
Combine both ingrédients.
Lychee Raspberry Topping
- Frozen fruit purée 100% : Raspberry - 100 g
- Frozen fruit purée, sugar added : Lychee - 80 g
- Sugar - 15g
- Flour - 17g
- Melted butter - 10g
Place the brioche dough on tray and baking paper.
Brush with egg wash and add the pineapple filling in the middle (30g per brioche).
Poke the middle of the brioche with a knife.
Prove at 28°C for 45mn and top up with a bit of basic crumble.
Bake at 175°C for 7mn.
Cool down on wire rack.