The brioche with pink pralines is a real delicacy. Who is able to resist it?
Certainly because I always heard about the praluline, and also out of curiosity and greed, I started tasting brioches with pralines, all bought in reputable places. For praluline, there is also only one place where you can taste it. But, even if I found it very good with its homemade pralines, it’s not the one I prefer. I like soft buns more, more like Saint Genix. These are the ones I’ve always been used to tasting.
Obviously, I also prepared some at home. I adapted my usual brioche recipe, simple and delicious. For a brioche with pink pralines worthy of the name, you must above all be very, but really very generous with pink pralines. As my daughter would say, There’s never too much! It’s when the brioche overflows with pralines that it is the best. It is essential to choose them whole, and to crush them slightly before using them. Pralines that are already crushed are not interesting. To break them I use a wooden rolling pin. In small quantities and in a high plastic container, it is very easy. Thus, we find large pieces of almonds mixed with the melting praline. Hmmm!
Brioche with pink pralines:
2 level tsp dehydrated baker’s yeast
15g of sugar
150 g T45 flour
Warm the milk slightly.
Mix all ingredients.
Film and leave to rest for 1 hour.
2 eggs at room temperature
1 tbsp orange blossom
50g icing sugar
250g of flour
75g soft butter
1 packet of pink pralines
I use my Thermomix, but any other device will do.
In the bowl, put the sourdough, eggs, orange blossom, sugar, flour and salt.
Knead for 6 minutes.
After a minute, add the soft butter in pieces, without stopping the machine.
Let the dough rise for 1 hour to 1 hour 30 minutes in the closed bowl.
Meanwhile, coarsely crush the pink pralines.
When the dough is well risen, place it on a floured work surface.
Spread it with your fingertips until you have a large rectangle.
Cover with crushed pralines, then roll to obtain a sausage.
Cut pieces and place them in a greased pan.
Film and let rise again for about 1 hour 30 minutes.
Preheat the oven to 180°C.
Brush the brioche with milk and cook for about 20/25 minutes.
Turn out onto a wire rack. Do not wait for the pralines to cool.
It is the very day that she is the best.
To finish: I use an iron mold with a chimney. As a result, the cooking time remains short. Depending on the mould, and if it does not have a hole in the centre, the baking time may need to be adjusted.
It is always important to check with a wooden pick. It should come out dry.
I didn’t pay attention to the weight of the packet of pralines. but, you really have to have the impression of putting too much in relation to the raw dough. After baking, and once the brioche has risen well, the quantity still seems very reasonable. I think it must be around 300/400 g.
On occasion, I would still try a praluline recipe…