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Aalst Wilmar Pte Ltd © 2019

 

BRIOCHE LOLLIPOP

BRIOCHE LOLLIPOP

 

Bread Flour ............................................................................................................... 147g Water ............................................................................................................................. 103g Dry Active Yeast ....................................................................................................... 17g Pastry Flour .............................................................................................................. 739g Eggs ............................................................................................................................... 450g Sugar ................................................................................................................................ 73g Salt ...................................................................................................................................... 17g Unsalted Butter ..................................................................................................... 621g Bread Improver ......................................................................................................... 17g Pâtissier Gourmand Dark Filling ................................................ As Desired

 

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.

5.  Take 2 balls of Brioche. Fill the inside with Pâtissier Gourmand Dark Filling and put together.  

 

CHOCOLATE GLAZED NUT COATING
 
Pâtissier Artisan Milk 40% Couverture ................................................ 700g Blended Oil .............................................................................................................. 200g Assorted Nuts ........................................................................................................ 200g
 
1.  Roast the Assorted Nuts.
2.  Melt Pâtissier Artisan Milk 40% Couverture with the Oil.
3.  Mix with the glaze.