Fruit and Walnut Cream Brioche Pastry - Food Technologists

Fruit and Walnut Cream Brioche Pastry - Food Technologists

Application: Bakery

Ingredients

  • Brioche
  • Bread Flour - 48.35%
  • Yeast - 1.49%
  • Salt - 0.64%
  • Sugar - 6.40%
  • Eggs - 16.01%
  • Diced, Dried Fruit (Cranberry & Apricot, ¼ Inch) - 2.99%
  • Butter - 24.12%
  • Walnut Cream Topping
  • Walnut Meal - 24.58%
  • Sugar - 24.58%
  • Butter - 24.58%
  • Eggs - 21.71%
  • Pastry Flour - 4.56%

Directions

Procedure:

  1. Mix the bread flour, yeast, salt and sugar
  2. Add the eggs and mix until the dough does not stick to sides of mixing bowl
  3. Proof dough for three hours at room temperature
  4. Section off dough into desired loaf size
  5. Let dough proof for two hours at 85°F heat and humidity (or 4 – 5 hours at room temperature)
  6. Bake Brioche at 325°F for 25 minutes until lightly browned
  7. Slice 1 inch thick brioche slices, lay on sheet tray
  8. Lightly brush the baked brioche with a simple syrup
  9. Pipe out approximately 50 grams of walnut cream on top of baked brioche slice
  10. Bake brioche with walnut cream topping at 350°F for 15 minutes until lightly browned
  11. Sprinkle finished and cooled product with powdered sugar
  12. Finished product can be sold as a frozen retail product and baked at home by consumer.