Brioches with Cream and Almonds
Brioches with Cream and Almonds — a Komplet recipe in 3 components, makes 60. Uses Patissiere Cream Full CPF RSPO-MB 25 kg.
- mixing time (speed 1)
- 2 min
- mixing time (speed 2)
- 8 min
- resting time
- 20 min
- proofing time
- about 50 min
- baking temperature
- 190 °C
- baking time
- 18 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Świeżynka 20 | 300 g |
| Wheat flour | 1500 g |
| Butter or margarine | 250 g |
| Eggs | 250 g |
| Sugar | 150 g |
| Yeast | 90 g |
| Water | 600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Flore MIX | 400 g |
| Flaked almonds (cut into strips) | 500 g |
| Oil | 90 g |
Cream
| Ingredient | Quantity |
|---|---|
| Patissiere Cream Full CPF RSPO-MB 25 kgKomplet Creme Patissiere Füll | 1000 g |
| Water | 2500 g |
Method
- Dough
Mix all ingredients into a dough. Divide into two batches and leave to rest.
- Dough
Then divide and round the pieces. Flatten the brioches firmly before proofing. Before baking, brush the tops with egg beaten with water.
- Decoration
Combine and mix the almond decoration ingredients, then apply to the tops of the brioches, flattening the proofed dough. Bake the brioches prepared this way.
- Cream
Combine the ingredients and mix on medium speed. Fill the baked brioches with the finished cream.
Note: during baking the almonds may fall off the dough if the proofed brioches are not flattened enough before baking.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.