Vlarhona Torontoast

Valrhona Torontoast

A unique brioche idea, perfect for a tea time snack !
Course: Dessert
Cuisine: French
Keyword: Brioche
Servings: 12 desserts


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

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.

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