Part 1: Brioche
- 170 g French white pastry flour
- 85 g Whole eggs
- 20 g Whole UHT milk
- 20 g Caster sugar
- 3 g Salt
- 5 g Live yeast
- 5 g Inverted sugar
- 100 g Dry butter 84%
Part 2: Caramel and Apricot Cream Mix
- 85 g Caster sugar
- 90 g UHT Cream 35 %
- 10 g Glucose DE 38/40
- 55 g Apricot pulp
- 100 g Valrhona Orizaba 39% Milk Couverture Chocolate Feves
Part 3: Cooked Apricots
- 30 g Neutral glaze
- 15 g Apricot pulp
- 150 g Fresh apricots
- 1 Vanilla pod
- 10 g Dry butter 84 %
- 30 g Caster sugar
Part 4: Vanilla-flavored Creme Anglaise
- 610 g Whole UHT milk
- 120 g Egg yolks
- 60 g Caster sugar
- 1 Vanilla pod
Part 1: Method
- Mix together all the ingredients apart from the butter.
- Knead them in the mixer for approx. 10 minutes.
- Gradually incorporate the butter until the dough starts coming away from the bowl, but be careful not to work it too hard.
- Once the kneading process is complete, the dough should be at a temperature of 75°F (24°C). Leave to rise at room temperature for 2 hours. Knock the dough back then store it in the refrigerator.
- Cut it out, shape it, then leave it to rise for 2 hours at 75°F (25°C). Bake in a fan-assisted oven at 320°F (160°C) for approx. 30 to 35 minutes.
Part 2: Method
- Heat the cream and glucose. Use the sugar to make a dry caramel.
- Deglaze with the hot cream and glucose. Add the apricot pulp.
- Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
- Immediately mix using an electric mixer to make a perfect emulsion.
- Leave to stiffen in the refrigerator.
Part 3: Method
- Mix the glaze and melted pulp in an electric mixer.
- Cube the apricots, then sweat them with the split and scored vanilla pod.
- Add the butter then the sugar. Gently cook the apricots so that they soak up the liquid without falling to pieces. Off the heat, add the glaze and pulp mix.
- Store in the refrigerator.
Part 4: Method
- Heat the milk and infuse the vanilla pod.
- Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
- Heat the mixture to a temperature of 185°F (84-85°C), strain through muslin cloth and use immediately.
Part 5: Assembly
- Make the caramel and apricot cream mix, the cooked apricots and the brioche dough.
- Bake the brioche in a round bread tin with a diameter of 7cm and a length of 30cm. Leave to cool.
- Cut 2cm-thick slices and leave them to steep in the crème anglaise for 24 hours.
- Drain them, then heat a frying pan with a little bit of butter and some brown sugar.
- Toast the brioche slices for 2 minutes on both sides, then leave them aside.
- Use a piping bag with a “sultane” nozzle to pipe 25g of caramel and apricot cream mix onto each brioche slice, then garnish their center with 10g of cooked apricots.