Valrhona Torontoast
A unique brioche idea, perfect for a tea time snack !
Course: Dessert
Cuisine: French
Keyword: Brioche
Servings: 12 desserts
Oven
Utensils
electric mixer
Muslin cloth
Round bread tin
Frying pan
piping bag
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.