BRIOCHE TOP LIEVITATI

  • Difficulty Medio
  • Preparation 40–55 min
  • Cooking 15 min

DOUGH

Ingredients

  • TOP LIEVITATI 1000g
  • Water 280g
  • Honey 40g
  • Whole eggs 100g
  • Brewer’s yeast 50g
  • Crystal melange cream 100g

Preparation

DOUGH
Mix Top Lievitati, water, eggs, honey, and brewer’s yeast for about 10 minutes, then add the melange and complete the dough (smooth and dry). Let the dough rest at room temperature for 20 minutes, divide and shape, then proof at 30°C with 75% RH for about 60 minutes. Place a Croqualine disk on top and bake at 180°C for 15 minutes.

CROQUELINE

Ingredients

  • Crystal melange cream 100g
  • Sugar 120g
  • Flour 120g

Preparation

CROQUALINE
Mix all ingredients in a planetary mixer with a paddle attachment and roll out between two sheets of parchment paper. Freeze and cut while frozen.

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