Lychee raspberry brioche

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Brioche dough


    • 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.

  2. Egg wash


    • Water - 10g
    • Egg yolk - 20 g

    Combine both ingrédients.

  3. 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

    Sieved the sugar and flour into a mixing bowl.
    Add the purees and stir well.
    Add melted butter.

    In this step

  4. Assembly

    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.

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