Caramelized Brioche - Andros Chef, professional fruit ingredients

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Caramelized Brioche & wild blueberries

A creation of Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.


Brioche dough

1 000 g All-purpose flour
20 g Salt
100 g Caster sugar
50 g Yeast
500 g Eggs
400 g Dry butter

Wild blueberries insert

500 g Blueberry puree 
500 g IQF blueberries 
250 g Semi-candied blueberries 
50 g Lemon puree
50 g Dextrose
50 g Caster sugar
7 g Pectin NH

Creamy Madagascar vanilla cream

500 g Liquid cream
3 g Pectin X58
60 g Brown sugar
105 g Egg yolks
1 g Salt
2 Vanilla pods

Semi-candied blueberries

Our blueberries are chosen based on their quality and on their shape. They are very slightly candied, drained and quick-frozen.

Discover our products range Semi-candied fruits

Preparation steps

  1. Brioche dough

    Knead all ingredients in medium speed for 12 to 15 minutes. Temperature of the dough betweeen 22 and 24°C. Let stand for 1 hour at room temperature. Refrigerate for at least 12 hours at 2°C. Shape dough balls of 40g weight. Line circles with baking silicone strips and place them on a silicone liner. Place the dough balls in the circles and allow them to double in size for 2 hours at 27°C. Gild with the brush. Pull the balls down with curved and greased brioche dough lightly sweetened with brown sugar. Bake for 20 minutes at 150°C.

  2. Wild blueberries insert

    Heat the puree with frozen blueberries at 45°C. Add in rain powder previously mixed together. Cook a fruit confit: bring the mix to a boil. Add the semi-candied blueberries still frozen, add the lemon puree and cool down in a stainless steel gastro tray.

  3. Creamy Madagascar vanilla cream

    Heat the cream with scraped vanilla pods. Infuse for 25 minutes. Sieve and heat again. Add in rain the brown sugar, salt, pectin mix. Bring to a boil and pour onto the egg yolks passing through a sieve. Mix and store in a stainless steel gastro tray.

  4. Assembly

    Sprinkle some sweet white on the brioche’s edges. Pipe 20g of the creamy vanilla cream in the brioche’s hollow and pipe 35g of blueberry insert. Place some blueberries to decorate.

Our inspirations

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Florence Lesage
Manon Faure buffet Fruits de Talent 2024 Cecille Youngs entremets
Florence Lesage