We bet you've never thought of making your desserts on the barbecue... However, everything is possible with MARCEL and LULU ! Today we are offering you a generous and comforting recipe : the brioche with pralines !
The pink praline is a speciality of the Lyon region that can most often be eaten in the form of a praline brioche or a praline tart. Pink praline is made of almonds or hazelnuts coated with cooked sugar and coloured with pink food colouring.
Ready to take up the challenge ? Follow our recipe !
The ingredients you need
For the brioche :
- 175g flour T00 or 45
- 3.5g salt
- 120g eggs
- 7g fresh baker's yeast
- 35/40g water
- 7g sugar
- 90g of tempered butter
- 225g of good quality crushed pink pralines.
> Read also : Homemade pizza recipe with courgette cream
Preparation and baking of the brioche
To have an excellent brioche, we advise you to prepare the dough the day before. To do this, put all the ingredients (except the butter) in your food processor or salad bowl and knead for about 4 minutes. Then add the diced butter and knead again for 4 to 5 minutes. The dough should be soft and smooth when it comes out. Leave it to rise for 1 hour at room temperature under a clean cloth. It will spend the night in the refrigerator.
The next day, lightly flour the work surface and roll out the dough into a 1.5cm thick square. Spread the crushed pralines in the centre and fold the sides of the pastry over to enclose the pralines. Roll out the dough into a rectangle (as for puff pastry) and give it 4 turns, flouring the work surface between each turn. Then bring the corners of the dough towards the centre and seal them by pressing them together. Repeat the operation and then give the dough its brioche shape (corners down).
Then comes the long-awaited stage: baking! Place the brioche on a baking tray covered with baking paper and, in a 16 cm mould, let it rise for 45 minutes at room temperature. Heat your LULU or MARCEL on a single burner and at minimum. The heat should not exceed 170 or 180 degrees.
Place the pan in the centre of the grill and close with the cooking dome.
After 20 minutes, turn your brioche over so that it cooks evenly. And that's it, it's ready to be eaten !
The brioche is best eaten warm. It keeps very well in cling film for 3 to 4 days, if you manage not to give in to the Lyon delicacy. 😉
Recipe thought up and made by Karine, @coupsdefood !