Leopard brioche | PAYSAN BRETON

4 pers.

45 min

45 min

3 hr

Leopard brioche

Unsalted Moulded Butter

75 g Unsalted Moulded Butter

Thick Crème Fraîche

15 g Thick Crème Fraîche

Slightly Salted Moulded Butter Paysan Breton

20 g Slightly Salted Moulded Butter

Water

5 cl Waters

Powdered sugar

10 g Powdered sugar

Flour

330 g Flour

Baker's yeast

1 Bag Baker's yeast

Powdered sugar

30 g Powdered sugar

Paysan Breton UHT semi-skimmed milk

15 cl Paysan Breton UHT semi-skimmed milk

Egg

2 Units Eggs

Cocoa powder

16 g Cocoa powder

Caramel preparation: Combine sugar and water in a saucepan over high heat. Wait until caramelized and remove from heat.
Add 30g of Beurre Moulé Demi-Sel Paysan Breton. Mix well. Return to heat.
Add 4 tablespoons of Paysan Breton Crème Fraîche Epaisse.
Mix well. The Crème Fraîche Epaisse Paysan Breton should be smooth.
Put the flour, yeast, sugar, egg yolks, milk and the diced Unsalted Moulded Butter in a mixing bowl. Knead the dough until it forms a smooth, pliable ball.
Divide the dough in half. Put one half on a baking tray and cut the other one in half again. Add 1 tsp of cocoa powder to one of the quarters and the remaining 3 tsp to the other quarter.
Knead the dough quarters separately so that you end up with two different-coloured balls: one that is light brown and one that is dark brown. Put these balls onto the baking tray with the other uncoloured dough piece and leave to rest for 2 hours at room temperature.
Once this time is up, divide all three dough pieces into seven balls (they don’t have to be exactly the same size). Shape the light brown balls into long tubes (13-14 cm).
Roll out the dark brown balls into ovals (15 cm long x a few cm wide). Wrap the dark brown ovals around the light brown tubes. Do the same with the uncoloured dough: roll out the uncoloured balls into ovals then wrap them around the dark brown tubes.
You should end up with seven dough tubes. Stretch these tubes until they reach 40-42 cm in length then cut them in half. You should now have 14 tubes of around 20 cm each.
Line a 20 cm loaf tin with baking paper and place the dough tubes inside. Cover with a tea towel and leave to rest for 1 hour at room temperature: the dough should rise.
Preheat your oven to 180°C (fan assisted) and bake for 45 to 50 minutes.
Remove the brioche from the tin and leave it to cool completely at room temperature.
Gently warm up the Hazelnut Caramel with Guérande Sea Salt Butter in a pan over a very low heat. Cover the brioche with the caramel.

To check if your brioche is done, remove it from the tin and tap the bottom. If it sounds hollow, it is cooked.