Difficulty:[usr 4]
Brioche dough:
Process:
Knead all the ingredients together for 10 minutes and add the butter. Mix the dough for another 3 minutes until it comes away from the container. Leave to rise for 1 hour 30 minutes at room temperature and break the dough. Put in the fridge for at least 3 hours.
Light vanilla cream:
Process:
Smooth the pastry cream with the pulp of the vanilla pod and add the whipped cream. Pour the cream into an 8 cm diameter flexipan mold and put in the freezer to harden.
Assembly and finishing :
Roll out the brioche dough to 4 mm with a rolling pin
Cut out discs of 10 cm in diameter
Raise for 1 hour at 28°C
Pass the edges of the discs with the gilding and place the puck of frozen light vanilla cream on top
Sprinkle the edges of the pie with crushed hazelnuts and sprinkle with caster sugar
Bake at 170°C for 12 to 15 minutes
Can be served with fresh fruit, fruit coulis and crunchy caramel.
Source:Food Service Dairy Company
