At L’École Valrhona, renowned for its excellence in pastry and haute patisserie, Christmas is a special season full of magic and flavor. Every year, they surprise us with exclusive and exquisite recipes to make the holidays even sweeter and more memorable. On this occasion, we would like to introduce you to a recipe that captures the essence of Christmas in a unique way: L’Brich, a creation inspired by the traditional brioche dough.

The brioche is a classic French pastry that has earned a special place in the hearts of dessert lovers. It is a sweet bread of French origin, characterized by its soft, airy texture and delicate flavor. Brioche is versatile and can be enjoyed in a variety of forms: from small individual buns to braided braids and more. Its soft, slightly sweet crumb makes it a perfect canvas for creativity in the kitchen.

In this recipe from Ecole Valrhona, L’Brich, brioche is taken to a whole new level. The brioche dough is transformed into a unique and delicious holiday creation that is sure to impress your guests. But what really makes this recipe exceptional are the premium ingredients that have been carefully selected to enhance its flavor and quality.

Key ingredients in this recipe

One of the key ingredients in this recipe is the Pecan Paste. Pecans are known for their rich flavor and crunchy texture, and in this recipe, they are used to create a sub recipe called “Pecan Macaronade”. This macaronade adds a crunchy and flavorful touch to the brioche, elevating its flavor and texture profile. The choice of high quality pecans ensures that each bite is full of authentic and delicious flavor.

In addition, the blueberry cream in this recipe is made with a 100% Vaccinum blueberry puree from Adamance. Blueberries are known for their intensity and fruity notes, and this premium choice ensures that the blueberry cream is smooth, creamy and full of unmatched flavor that perfectly complements the brioche and pecan macaronade.

In short, L’Brich is a delicious holiday creation from L’École Valrhona that combines the tradition of brioche with premium ingredients for haute patisserie. This recipe is a showcase of how quality pastries can elevate your holiday celebrations to the next level.

Prepare it and surprise your loved ones with this festive culinary gift that is sure to become a seasonal favorite!

La Brich’.

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Recipe calculated for 3 brioches of 20 cm in diameter.

Ingredients

  • Brioche Dough
    • 230g - Semolina flour
    • 230g - Wheat flour
    • 5g - Organic vanilla pods by madagastar
    • 185g - Whole eggs
    • 100g - UHT whole milk
    • 65g - Sugar
    • 9g - Fine salt
    • 16g - Organic yeast
    • 160g - Dry butter 84%.
  • Blueberry cream
    • 300g - 100% Vaccinum cranberry puree
    • 40g - Mineral water
    • 55g - Sugar
    • 25g - Cold Gelcrem
    • 35g - Lemon juice
  • Pecan Macaronade
    • 50g - Pecan nut powder
    • 85g - Sugar
    • 15g - Corn starch
    • 15g - All-purpose flour
    • 35g - Pecan Paste
    • 5g - Sunflower oil
    • 55g - Claras
  • Assembly and finishing
    • 50g - Pearled sugar
    • 50g - Pecans
    • CS - Cantonese pecans
    • CS - Pecan praline 50%.

Prepared by

  • Assembly and finishing
    1. Knead the brioche the day before, let it rise for 30 minutes at room temperature and set aside in the refrigerator overnight.
    2. Weigh 13 pieces of dough of 25 g to make a brioche.Shape the pieces and arrange them in a 20 cm diameter and 4.5 cm high ring, greased and lined with baking paper to help unmold them.
    3. Let rise at 29 °C for at least 2 hours. Allow 10 minutes at 4 °C.
    4. In the meantime, prepare the blueberry cream and let it gel in the refrigerator.
    5. Make the pecan macaronade and set aside chilled.
    6. Pipe with a piping bag without nozzle 6 g of macaronade on each brioche ball and sprinkle with 50/50 of pearl sugar and chopped pecans.
    7. Bake at 155 °C for 25 minutes (94 °C internal) for even baking.
    8. Let cool and fill each brioche ball with 10 to 12 g of blueberry cream.
    9. Decorate by sprinkling powdered sugar or snow on the end of the brioche. Place a cantonese pecan nut, stuck with pecan praline on each brioche ball.

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