Brioche with montargis Praslines
( for 4/6 people )
Preparation time: 30 minutes, cooking time: 45 minutes, standing time: 4 hours

  • 125g crushed Praslines
  • 5g yeast
  • 25g Praslines powder
  • 200g flour
  • 3 eggs
  • 150g salted butter

  • - Crumble the yeast in a bowl, add the Praslines powder, crushed Praslines and flour

    - Mix well. Blend in the eggs, one at a time, then the butter which should be softened and cut into small pieces beforehand. Mix to a smooth dough that does not stick to the sides of the bowl. Cover the bowl with cling film and stand for 3 hours in a warm place ( 20-23° C ). When the dough has doubled in volume, knead it back to its original volume. Place in a bowl and allow it to rise for another hour

    - Preheat the oven to 220° C. Cover an oven tray with greaseproof paper or a silicone mat and place the ball of brioche dough on it. Bake for 15 minutes, then lower the temperature to 180° C and cook for a further 30 minutes

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