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Aalst Wilmar Pte Ltd © 2019

 

BRIOCHE HAZELNUT MOUSSELINE CREAM 

BRIOCHE

 

Bread Flour ............................................................................................................... 147g Water ............................................................................................................................. 103g Dry Active Yeast ....................................................................................................... 17g Pastry Flour .............................................................................................................. 739g Egg ................................................................................................................................. 450g Sugar ................................................................................................................................ 73g Salt ...................................................................................................................................... 17g Unsalted Butter ..................................................................................................... 621g Bread Improver .................................................................................................... 17g  

 

1.  Mix all the ingredients except Unsalted Butter in a mixer for 15 minutes until the dough separated from the mixing ball.

2.  Add the Unsalted Butter and mix again until the dough separate for about 5 minutes.

3.  Make some ball and put on baking tray.

4.  After it proof, put Egg Wash on top and bake at 180°C  for 20 minutes.

 

BUTTER CREAM
 
Egg Whites ............................................................................................................... 169g Sugar ............................................................................................................................ 267g Unsalted Butter ................................................................................................... 563g
 
1.  Cook the Sugar to 121°C and pour in semi whipped Egg Whites to make an Italian Meringue.
2.  When it cools,  add the Unsalted Butter and mix for few minutes.
 
CREAM MOUSSELINE  
 
Butter Cream .......................................................................................................... 300g Pastry Cream ....................................................................................................... 300g
 
1.  Mix both Butter Cream and Pastry Cream together and spread.
 
Pâtissier Artisan Praline 50% Hazelnut as filling.