Praline Brioche
Par Laurie le 12 octobre 2016, 15:49 - French pastry - Lien permanent
Melt-in-your-mouth brioche with pink pralines or raisins
This is the copycat version of the Praluline, a brioche created by a baker in Roanne, a Southern French town. He now has shops in Paris and other cities and each day, hundreds of these little wonders are shipped abroad as well.
This has always been my special treat to my mom and myself for Mother's Day, birthdays and even Christmases. I now make it myself.
It's made with pink pralines but is really good too with golden raisins drenched in warm water for 15 mn.
You can also double the quantity and freeze it. Cut slices in advance so you can thaw them individually for a yummy breakfast and warm them for a few minutes in your oven. The pralines will melt inside the brioche, making it heavenly.
Convinced? Let's do it!
1 cup all-purpose flour, sifted
4 Tbsp butter, softened
1/4 cup white sugar
2 Tbsp heavy cream
1 egg, room temperature
1/3 pack dry yeast (about 2g or double the size with active, fresh yeast)
1 pinch of salt
1 cup pink pralines or raisins
Whisk the yeast in a Tbsp of barely warm water. Mix all the ingredients except the pralines or raisins with the dough hook for 10 mn. Store in an airtight container for 8 hours in the fridge.
Spread on a dusted surface. Make a square. Spread in a rectangle then fold. Turn and spread again then fold. Do it a total of 4 times. The last time, spread the pralines or raisins on the dough and fold again. Shape the dough in a circle.
Cover and leave in a warm place (oven preheated at the lowest temperature for 15 mn then switched off) with a small bowl of water next to it so it won't dry. Leave until it's doubled in size – usually 30 mn.
Bake for 30 mn at 350°F.