Pink praline is a candy combine invented in Lyon within the nineteenth century when a neighborhood pastry chef, allegedly impressed by the rose gardens within the Rhône area, tinted his pralines (caramelised almonds) in a shade of rose pink. His clients liked it and ever since, it’s been a speciality of Lyon and the Rhone space, that includes in tarts, ice cream, spreads – and on this recipe for pink praline brioche – pretty Briochettes aux pralines roses.
Makes 10
Energetic time: 1½ hours
Bulk fermentation time: half-hour + in a single day
Proofing time: 1½ hoursCooking time: 20 minutes
Storage: As much as 24 hours in an hermetic container
EQUIPMENT
Stand mixer + dough hook
Instantaneous-read thermometer
10 × 3-in. (8-cm) muffin pans, 1½ in. (4 cm) deep
INGREDIENTS
Brioche dough
1 cup (4.25 oz./125 g) all-purpose flour (gruau)
1 cup (4.25 oz./125 g) white bread flour (T65)
⅔ cup (5.25 oz./150 g) flippantly crushed egg (3 eggs), properly chilled
2½ tsp (10 g) superfine sugar
0.35 oz. (10 g) contemporary yeast
1 tsp (5 g) salt
1 stick plus 2 tsp (4.5 oz./125 g) butter, diced, at room temperature
Butter for the pans
Pink pralines: 1 lb. (440 g) pink pralines (pralines roses), damaged into tough items
Egg wash: 1 egg
METHOD
Making ready the dough (1 day forward)
Knead all of the dough components, besides the butter, within the bowl of the stand mixer on low pace for five minutes till properly mixed. Enhance the pace to excessive and knead for five minutes till the dough is supple and elastic. With the mixer working on low pace, add the butter and knead for five minutes till fully included. Be sure that the dough temperature doesn’t exceed 77°F–79°F (25°C–26°C). Place in a clear bowl, cowl with plastic wrap, and let ferment for half-hour at room temperature. Fold the dough as soon as, cowl once more with plastic wrap, and let ferment in a single day within the fridge.
Shaping and proofing the dough
The following day, grease the muffin pans with butter and place on a baking sheet. Divide the dough into 10 items, weighing 1.75 oz. (55 g) every, and roll into 2 × 6-in. (5 × 15-cm) rectangles. Place about 1 oz. (25 g) pink pralines on one of many dough rectangles and fold it in 3, like a letter, as if giving the dough a single flip. Rotate the dough 90° clockwise, then gently roll it right into a 2 × 6-in. (5 × 15-cm) rectangle once more. Prime with 0.5 oz. (15 g) pralines, fold in 3, and form right into a ball. Repeat with the opposite dough items and place them within the molds. Let proof for 1½ hours at room temperature in a draft-free place.
Baking the brioches
Preheat the oven to 285°F (140°C/Fuel Mark 1) on fan setting. The temperature is low to forestall the pralines from caramelizing. Flippantly beat the egg and brush it over the brioches. Bake for about 20 minutes till flippantly golden. Allow them to cool within the pans earlier than turning out.
Recipe extracted from French Boulangerie: Recipes and Strategies from the Ferrandi College of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
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