Maison Cruzilles collaborated with chef Héloïse Latil to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
People: 6/8
Difficulty: Medium
Preparation time: 45 minutes
Rest time: 3 hours, then 1 hour 30 minutes
Cooking time: 20 min
Ingredients
- 400 g flour
- 24 g fresh baker's yeast (or 10 g dry yeast)
- 100 g milk
- Candied fruit (lime, orange, pear, ginger, etc.) Cruzilles®
- 60 g powdered sugar
- 50 g softened butter
- 1 level teaspoon of salt
- 2 eggs (+1 yolk for glazing)
- 2 tablespoons of orange blossom water
- Cruzilles® jam to set the fruit
- Big sugar
- 1 bean and a figurine
Steps in the recipe
1. Prepare the butter.
Leave the butter at room temperature for 2 hours before use so that it is soft.
2. Prepare the dough
Warm the milk for 10 seconds in the microwave and dissolve the yeast in it. Leave to rest for a few minutes. Then place the flour, sugar, milk-yeast mixture, and orange blossom water in the bowl of a food processor. Knead on low speed for 2 minutes. Add the salt and eggs. Knead on low speed for 5 minutes. Add the butter in small pieces and knead on speed 2 for 10 minutes. Then increase the speed (speed 6) and knead for another 5 minutes.
3. Let the dough rise
Gather the dough in the center of the bowl, cover with plastic wrap, and let rise at room temperature for 3 hours.
4. Knead the dough
Knead the dough on a floured work surface, incorporate the bean and the figurine, and shape it into a ball. Make a hole in the center, then use both hands to stretch the dough outward to enlarge both the dough and the hole (so that it doesn’t close up during baking). If necessary, place an oven-safe container in the center.
5. Let the brioche rise.
Place the brioche on a perforated baking sheet lined with parchment paper and cover with a clean, dry cloth. Let rise for 1 hour and 30 minutes.
6. Bake the brioche
Preheat the oven to 180°C, fan assisted. Mix the egg yolk for the glaze and brush the surface with a pastry brush. Sprinkle generously with pearl sugar and bake for 20 minutes. When cooked, remove the brioche from the oven and leave to cool.
7. Decorate the brioche
Spread jam on top of the brioche (apricot jam in the original recipe, but you can use whatever flavor you like). Arrange the candied fruit on top and enjoy.
