King's Brioche

Weigh the ingredients and chill them for 30 minutes before kneading.
In the mixing bowl with the dough hook, combine all the ingredients except the butter.
Knead on the first speed setting for 4 minutes.
Then knead on the second speed setting until the dough pulls away from the sides (gluten network forms).
Add the cold butter in pieces and knead until fully incorporated.
Cover and let rest at room temperature for 30 minutes.
Punch down the dough, cover with plastic wrap, and let rest for 12 hours at 4°C.
Grease a nonstick De Buyer ring mold.
Shape the dough into 65-gram brioche balls, pressing them firmly together to form a ring of 8 balls, depending on the size of the mold.

Pre-mix the citrate, Gellane gum, and cornstarch into the sugar.
Pour the raspberry purée into a saucepan and whisk in the powders.
Bring to a boil and blend while off the heat.
Pour into a container and chill to 4°C.
Blend the chopped mint until it becomes a powder.
Beat the mixture until smooth using a mixer, add the mint powder, and pipe into the proofed brioches.

Pour the thawed fruit purée into a saucepan.
Mix the cornstarch and gellan gum together beforehand, then sprinkle them into the saucepan while whisking.
Heat to 90°C, stirring constantly, then immediately pour into a container. Let cool, then blend with the powdered basil before serving.

Pre-mix the sodium citrate, Gellane gum, and cornstarch into the sugar.
Pour the strawberry purée into a saucepan and whisk in the powders.
Bring to a boil and blend off the heat.
Pour into a container and chill to 4°C.
Blend the chopped basil until it becomes a powder.
Beat until smooth using a mixer fitted with a flat beater, add the basil powder, and pipe into the proofed brioche buns.

First, mix the Gellane gum and starch into the sugar.
Pour the purée into a saucepan and whisk in the powders.
Bring to a boil, then remove from the heat and blend, adding the lemon juice. Pour into a container and chill to 4°C.
Blend the chopped mint until it becomes a powder.
Beat with a mixer until smooth, add the basil powder, and pipe into the proofed brioches.

Weigh the water and DE40 glucose syrup into a saucepan and begin heating to melt the glucose.
Pre-disperse the X58 pectin in the sugar and sprinkle it into the saucepan.
Bring to a boil while whisking; remove from heat, blend, and strain through a fine-mesh sieve.
Cool to 4°C.

Make the glaze with the egg yolks and cream, then brush it onto the proofed brioche.

Temper each piece, spread it on parchment paper, and sprinkle each with a chocolate topping.
Cut out shapes using the ace, spade, heart, and club cookie cutters.
Let them crystallize before assembling.