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