Raspberry brioche

A creation of Alexis Beaufils

Alexis Beaufils, Pastry Chef at the Brach hotel in Paris, is graduated from Versailles CFA. He started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.

Ingredients

Brioche dough (6 balls of 30 g)

500 g AP flour
10 g Salt
60 g Sugar
20 g Baker’s yeast
250 g Eggs
200 g Butter

Gellified raspberry puree

310 g Raspberry puree
20 g Lime puree
45 g Sugar
3,5 g Acacia gum

Raspberry with seed compotes

500 g Raspberries IQF
500 g Caster sugar
500 g Unsweetened apple compotes

Finish

SQ Sweet white, decoration powder
SQ Brown sugar

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

Brioche dough

Mind the temperature of the dough do not exceed 25°C. Leave to proof at room temperature for 1 hour. Fold the dough and refrigerate overnight. Use.
Gellified raspberry puree

Mix sugar with acacia gum. Heat the fruit purees at 40°C and add the sugar/acacia gum mix. Bring to a boil then pour in a square. Refrigerate then cut out cubes and place in the brioche dough before the baking process.
Raspberry with seed compotes

Heat raspberries with sugar and bring to a boil for 5 minutes. Add the compote and bring to a boil again for 7 minutes (55 Brix).
Assembly

Shape 30g brioche balls, put in the frozen gellified raspberry balls. Once the dough has risen, golden brown in oven 2 times and sprinkle brown sugar.
Finish

Sprinkle sweet white on the brioche’s edges. Fill with raspberry compote (about 50g per brioche).