A creation of Joël Defives
Holder of three master’s degrees in baking, pastry and delicatessen-caterer. Finalist of the Bakery World Cup in 2002, the following year he was European Champion and then won the prestigious title of Meilleur Ouvrier de France Boulanger (Best French Craftsmen in Bakery) in 2004.
Afterwards he became an instructor for the French National Institute of Bakery and Pastry (INBP) and for company as a consultant.
He is now an Andros Chef partner with recipe developments using the new Clean Label fillings line.
5 pieces of 330 g
1000 g AP flour
50 g Yeast
20 g Salt
600 g Whole eggs
120 g Sugar
500 g Butter
ASSEMBLING THE BABKA
1000 g Brioche dough
400 g Salted butter caramel Clean Label filling
300 g Pecans
Salted butter caramel clean label filling
The salted butter caramel filling Andros Chef is part of the new bake stable and 100% natural line. With its easy to use texture it’s tailor made for pastries and bakeries. A natural product without any coloring or flavoring added. Its typical caramel taste has been refined to be as good as home made preparations. Packed in a 1kg aluminium bag.Discover our products range bake stable
Add all the ingredients, except for the butter, into the bowl of a stand mixer. Knead for 3 minutes in 1st speed, then 15 minutes in 2nd speed. Incorporate the butter and continue kneading in 1st speed for 10 minutes. Dough temperature: 24°C. Leave to proof for 30 minutes then give the dough 1 fold. Keep in the fridge for 12 hours at 4°C.
ASSEMBLING THE BABKA
Start with 1 kilo of brioche dough from the day before. Using a dough sheeter, roll it out into a 35cm square that measures 4mm in thickness. Lay it out on a marble countertop (if needed, place into the freezer). Spread 400g of the caramel filling on top using a small offset spatula. Sprinkle chopped pecans over the whole surface. Roll up the dough tightly. Place into the freezer to chill. Cut out 330g cylinders (approximately 14cm in length). Cut each piece lengthwise in order to get 2 strands. Make 2-strand braids. Place into pre-greased cake tins. Put into a prooving chamber set to 27°C for about 1:30 to 2 hours. Once the brioche has risen to ¾ the height of the tin, brush with eggwash and bake at 160°C for 30 minutes. Right out of the oven, pour syrup on top and remove from the tins. Let the babkas sweat on a cooling rack.