Difficulty: Advanced [4/5]
Brioche Dough:
Knead all ingredients together for 10 minutes, then incorporate the butter. Continue mixing for another 3 minutes until the dough pulls away from the bowl. Let rise for 1 hour 30 minutes at room temperature, punch down, and refrigerate for at least 3 hours.
Light Vanilla Cream:
Smooth the pastry cream with the vanilla pod pulp, then fold in the whipped cream. Pour into 8 cm diameter flexipan molds and freeze until solid.
Assembly and Finishing:
Roll out the brioche dough to 4 mm thickness. Cut into 10 cm diameter discs. Proof for 1 hour at 28°C. Brush edges with egg wash, top with frozen vanilla cream puck. Sprinkle edges with crushed hazelnuts and caster sugar. Bake at 170°C for 12-15 minutes.
Serve with fresh fruit, fruit coulis, and crunchy caramel.
Source: Food Service Dairy Company
