Mirabelle & Hojicha Tea Brioche

Making the recipe

For 30 pieces

Frozen puree without added sugar Mirabelle plum

Frozen puree without added sugar Lemon

Ingredients

Strong bread flour – 510g
All-purpose flour (T45) – 340g
Sugar – 120g
Fine salt – 18g
Whole eggs – 420g
Fresh yeast- 35g
whole milk – 130g
Butter – 210g

In the bowl of a stand mixer fi tted with the paddle attachment,
Mix the flours with the sugar, salt, yeast, eggs, and milk.
Mix until the dough becomes homogeneous.
Gradually add the diced butter.
Knead thoroughly until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Check the gluten development and the dough temperature (24°C).
Let rest in the fridge for 1 hour.
Degas and let rest until the next day.
Ingredients

Unsalted butter – 165g
Light brown sugar – 180g
Dark brown sugar- 50g
Cane sugar – 50g
Whole eggs – 75g
Flour – 320g
Baking soda – 4g
Fleur de sel (sea salt flakes) – 8g
Roasted and chopped nuts – 150g

In the bowl of a stand mixer fi tted with the paddle attachment,
Cream the butter with the sugars.
Add the eggs.
Sift the fl our and baking soda,
Then add to the previous mix along with the fl eur de sel and roasted chopped nuts.
Stop mixing as soon as the dough comes together.
Chill in the fridge for 20 minutes.
Roll out to 10mm thickness and set aside.
Ingredients

Unsalted butter – 80g
Cane sugar – 80g
Whole almond powder – 80g
Flour – 80g
Fleur de sel – 3g

In the bowl of a stand mixer fi tted with the paddle attachment,
Mix all ingredients until a crumble texture is achieved.
Bake in a convection oven until golden brown.
Set aside for assembly.
Ingredients

Mirabelle puree – 250g
Lemon puree – 7,5g
Ground Hojicha tea – 10g
Water – 75g
Cane sugar – 80g
NH Pectin – 5g
Cornflour – 15g
Unsalted butter – 45g

Mix all dry ingredients together.
Heat the puree, water, and ground tea.
Gradually whisk in the dry mix and bring to a boil for 2 minutes.
Remove from heat, cool to 50°C, then add the butter.
Blend with a hand blender and chill quickly.
Set aside for assembly.

Assembly

Roll out the brioche dough to 8mm thickness.
Chill for 20 minutes in the fridge, then cut into desired shapes.
Place in a proofi ng chamber.
Once proofed, egg wash and place a strip of cookie dough on top.
Bake in a convection oven at 165°C until golden.
Let cool.
Lightly glaze the top so the crumble adheres.
Sprinkle with crumble.
Smooth the mirabelle cream and pipe onto the brioche as desired using a piping bag with a round tip.
Dust with ground Hojicha tea.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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