- A recipe by Thibault MARCHAND
Ingrédients
Flour T55 – 500 g
Whole milk – 25 g
Baker’s yeast – 17 g
Fine salt – 12 g
Caster sugar – 60 g
Whole eggs – 300 g
Butter – 250 g
Rose water – QS
In the mixer bowl, using the hook, blend the fl our, milk, yeast, salt, sugar and eggs.
Knead until the dough falls away from the sides of the bowl.
Add the butter in small pieces and the rose water, then knead again until the dough is smooth and falls away from the sides of the bowl.
Leave the dough to rest for 30 minutes at room temperature, then put it in the fridge for at least 1 hour.
Cut the whole brioche into 20 g pieces and shape into balls.
Grease 10 cm diameter round molds.
Place 5 brioche balls in each mold and let them rise.
Sprinkle each brioche with the vanilla sugar mix.
Bake in an oven at 160°C until golden.
Leave the brioches to cool after baking.
Smooth the pastry cream with a whisk, then fill each brioche ball with the pastry cream.
Then decorate each brioche by placing a few dried rose petals in their center.
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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