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Recipe Step by Step
250g Pastry flour
30g Caster sugar
15g Fresh yeast
12 GUANAJA MELTY CENTRES
Mix together all the ingredients apart from the butter.
Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl.
Ideally, the dough temperature should be between 24°C and 25°C once it has been kneaded.
Place the dough in a mixing bowl and cover with a clean cloth.
Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.
Knock back the dough and spread it out onto a tray, covering with plastic wrap.
Leave to stiffen overnight in the refrigerator.
Cut it into 50g pieces and put a GUANAJA MELTY CENTRE inside each one.
Roll the dough into balls.
Assembly and finishing
Heat the oil to 140°C.
Immerse the brioche balls in it for 5 minutes and drain them on kitchen paper or a clean cloth. Then heat the oil to 180°C and immerse the brioches again for 1 to 2 minutes until golden. Drain on kitchen towel or clean cloth to get rid of any excess oil.
Sprinkle with icing sugar and serve.