Pistachio Brioche
Pistachio emulsion, Brioche dough, Craqueline and Pistachio namelaka — an IRCA recipe in 4 components. Uses Irca Chococream Pistachio 5 kg.
- resting time (pistachio emulsion)
- 10-12 hours
- mixing time (brioche dough)
- 10-15 min
- resting time (brioche dough)
- 40 min
- proofing temperature
- 28-30 °C
- proofing relative humidity
- 60-80 %
- proofing time
- 80-90 min
- sheeting thickness (craqueline)
- 1.5-2 mm
- baking temperature
- 165-170 °C
- baking time
- 12-13 min
- whipping time (namelaka)
- 3-4 min
Ingredients
Pistachio emulsion
| Ingredient | Quantity |
|---|---|
| Joypaste Pistacchio Verde | 160 g |
| Water | 100 g |
Brioche dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 1000 g |
| Water | 100 g |
| Milk 3.5% fat | 150 g |
| Eggs | 150 g |
| Unsalted butter 82% fat | 150 g |
| Fresh yeast | 50 g |
| Salt | 15 g |
| Pistachio emulsion | 260 g |
Craqueline
| Ingredient | Quantity |
|---|---|
| Flour | 400 g |
| Raw sugar | 400 g |
| Unsalted butter 82% fat | 300 g |
| Egg whites | 80 g |
| Pistachio flour | 60 g |
| Salt | 15 g |
| Joypaste Pistacchio Verde | 70 g |
Pistachio namelaka
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat (to boil) | 150 g |
| Water | 40 g |
| Lilly Neutro | 40 g |
| Irca Chococream Pistachio 5 kgChococream Pistacchio | 250 g |
| Liquid cream 35% fat (cold) | 200 g |
Method
- Pistachio emulsion
Mix JOYPASTE PISTACCHIO VERDE and water. Let it rest for 10-12 hours.
- Brioche dough
Knead Dolce Forno Maestro, water, milk, eggs, yeast and salt for 10-15 minutes.
- Brioche dough
Add the butter in 2-3 times to obtain a smooth dough with a soft consistency.
- Brioche dough
Add the pistachio emulsion and mix again.
- Brioche dough
Cover with plastic sheet and let it rest for 40 minutes (at room temperature).
- Brioche dough
Divide the dough into 70 g pieces, roll them and put them in a proofer room at 28-30°C with 60-80% relative humidity for 80-90 minutes (it is also possible to let the pieces of dough rise in a warm place, covered with a plastic sheet).
- Craqueline
Knead butter, flour W290 and pistachio flour to obtain a non-homogeneous mixture.
- Craqueline
Add sugar, salt, egg yolks and JOYPASTE PISTACCHIO VERDE.
- Craqueline
Roll out the dough in the sheeter between two sheets of baking paper to a thickness of 1.5-2 mm. Put in a blast chiller.
- Pistachio namelaka
Bring the cream to boil.
- Pistachio namelaka
Add water and LILLY NEUTRO and mix.
- Pistachio namelaka
Add the CHOCOCREAM PISTACCHIO and continue mixing.
- Pistachio namelaka
Pour in the cold cream (2) and emulsify using a hand blender.
- Pistachio namelaka
Cover with cling film and leave to rest overnight in the refrigerator.
Final composition: Cut the chilled craqueline into discs with a diameter slightly larger than the leavened brioches.
Final composition: Bake at 165-170°C for 12-13 minutes.
Final composition: Once cooled, cut under the craqueline's dome.
Final composition: Spread over the center of the brioche a thin layer of raspberry filling (leave 1 cm from the brioche's edges).
Final composition: Whip the pistachio namelaka in a planetary mixer with a whisk for 3-4 minutes, then, using a piping bag, pipe a ring of namelaka over the brioche's edges, then continue filling the brioche with a 3 cm high layer of namelaka.
Final composition: Place the brioche's dome on the top. Decorate.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.