Puff pastry caramel brioche
Discover our recipe of Puff pastry Brioche with caramel.
A recipe signed CuisinezCaramel by Nigay located in Feurs, in the Loire.
Nigay Team
Medium
Prep. : 30 mn
Rest time 3h30
Baking : 40 min
2 brioches
for 6 to 8 people
Ingredients
• 300g of flour
• 6g of salt
• 28g sugar
• 60g of eggs
• 28g of butter
• 110g of milk
• 15g of baker's yeast
• 150g of kneading butter
• 200g Nigay semi-salted butter caramel
• 50g Nigay caramel pieces
Preparation
• Knead the flour, salt, sugar and eggs for a few seconds
• Add the yeast and the milk
• Knead until the dough separates perfectly from the bowl and gradually add the butter
• Mix until a sufficiently glutinous network is obtained
• Allow to rise for 1 hour at room temperature under a film (not on contact)
• Degas and set aside at 4°C
• Add the kneading butter to the tempera.
• Give 2 simple turns and let rest at 4°C for one hour
• Give 1 more single turn, roll out to 8 - 10 mm, cut out 4 rectangles of equal size (20 cm longer than your mould), brush one side with two strips of semi-salted butter caramel, superimpose 1 strip without caramel on a strip with caramel (caramel sandwiched in the middle), form a serpentine shape and place in a cake mould
• Leave to rise for 2h30 at 28°C
• Brown and cook at 160°C in a revolving heat for 10 minutes, then at 145°C for 30 minutes, sprinkle with caramel chips and cook for another 10 minutes.
• Turn out of the mould when the brioche is still warm.
