Chef Jean Larroque gives us his recipe made in our silicone mould.
Recipe for 15 filled briochettes – MAE Ref. 010665
Would you like to make this recipe? Find the 15-cell tatin mould and our various food grade silicone moulds
Creamy lemon raspberry filling or spread
1000g strong flour
70g Prima madré
5g S500 special
Knead in a spiral 5min in the first and 12min in the second at a dough temperature of 24°C.
Punch down for 30min. Divide the dough by 60g and leave to rest for 10min. Roll out and place in the tatin moulds.
Leave to rest overnight at 2°C then 120min at 28°C. Place a disk of plain cracker before baking.
Bake in a 15-cell tatin mould for 20 minutes at 180°C in a deck oven.
You choose the creamy lemon raspberry filling
60g Starfruit Raspberry
60g Starfruit Lemon
15g Elsay Cream Powder
50g whole eggs
80g butter + 100g flour + 100g brown sugar. Roll out fairly thinly (2 minutes) then store in the freezer and cut into rounds the size of the brioche.
After cooling, fill with the lemon raspberry cream.
You choose the spread filling
Carat Nutolade spread
80g butter + 90g flour + 100g brown sugar + 10g cocoa powder. Roll out fairly thinly (2mn) then store in the freezer and cut into rounds the size of the brioche.
After cooling, fill with Carat Nutolade.
Recipe proposed by Jean Larroque for Maé Innovation.