Easy
Preparation: 30 min
Resting time: 1 night + 45 min in the oven at 45°
Cooking time: 35 min
Ingredients (for 6 to 8 people):
- 175 g of flour T55
- 3.5 g of salt
- 2 large eggs
- 7 g of fresh baker's yeast (or the same weight of brewer's yeast)
- 20% of the weight of flour in water (about 3.5 cl)
- 7 g of sugar
- 90 g of soft butter
- 225 g of pink pralines
The day before:
1. In the bowl of the mixer, put the flour, sugar, salt, eggs, yeast, and water. Knead for 4 minutes and incorporate the butter cut into small pieces by kneading for an additional 4 to 5 minutes.
2. Place the smooth and supple dough under a cloth in the fridge.
The big day:
3. Crush the pralines using a mortar and pestle or a rolling pin wrapped in a towel. Set aside.
4. Place the dough on a floured surface and roll it out into a 1.5 centimeter thick square. Pour the crushed pralines in the center and fold the four corners over to enclose them.
5. Dust the work surface with flour with each turn, roll out the praline dough like a puff pastry into a rectangle shape and fold one side over the other. Roll out into a rectangle again and repeat a 2nd time.
6. Preheat the oven to 45°C.
7. Fold the corners of the praline dough towards the center, pressing firmly. Take the 4 corners, flip the whole thing over and shape it into a ball by rotating the dough on the work surface between your hands.
8. Place the dough ball on a baking sheet lined with parchment paper and bake in the oven for 45 minutes.
9. Take out the dough and preheat the oven to 150°C. Once the temperature is reached, put the baking sheet with the brioche back in and bake for about 35 minutes, keeping the door slightly open 1 centimeter.
Enjoy warm or cold within 3 to 4 days (store in an airtight metal box... if you have any left).
Source : mamina.fr