Swiss bread
Corporate chef
Step 1 Brioche dough
| 67g | (6,5%) | Sucre Inverti Gallia ( ) |
| 842g | (59,1%) | T45 flour |
| 12g | (0,5%) | Salt |
| 32g | (6,1%) | Baker's yeast |
| 460g | (15,7%) | Whole eggs |
| 400g | (6,5%) | Butter |
Weigh and chill ingredients for 30 minutes before kneading.
Mix all the ingredients except the butter in the bowl with the hook.
Knead on first speed for 4 minutes. Then in second gear until the dough comes apart and has a nice glutinous network.
Add the cold butter in pieces and knead until fully absorbed.
Cover and leave at room temperature for 30 minutes.
Degas, filter and let stand for 12 hours at 4°C.
Roll out into a 30cm-wide rectangle and chill for 30 minutes.
Step 2 Pastry cream
| 18g | (4,3%) | CremePat Chaud () |
| 250g | (59,5%) | Whole milk |
| 2g | (0,5%) | Vanilla bean |
| 55g | (13,1%) | Egg yolks |
| 45g | (10,7%) | Sugar |
| 50g | (11,9%) | Cocoa nibs |
Infuse the vanilla in the milk for 10 minutes.
Blanch the yolks with the sugar and custard powder.
Boil the milk and remove the pod.
Pour over the blanched yolks and return to the heat.
Boil for 1 minute, stirring with a whisk.
Pour into a container, filter on contact and cool to 4°C.
Smooth with a beater and add the grits.
Board
The use of cold custard stabilizes the texture during freezing and prevents syneresis.
Products used in this recipe
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