Recipe for Soft Filled Brioches by Chef Jean Larroque

Step-by-Step Recipe for Homemade Filled Brioches, Pastry Chef Edition

Chef Jean Larroque shares with us an exclusive recipe for filled brioches, specially created for the 15-cavity silicone baking mold – MAE Ref. 010665. This professional preparation, accessible to both baking enthusiasts and seasoned artisans, allows you to make 15 soft brioches with a gooey center, perfect for bakery displays or homemade snacks.

Thanks to the Maé Innovation silicone tatin mold, baking is perfectly even and unmolding is clean. Two filling options are offered: a fruity and tangy lemon-raspberry cream, or a melting chocolate spread. Follow the chef’s step-by-step instructions and enjoy a premium artisanal pastry experience suitable for production.

👉 Want to try this recipe? Find the mold used in our online store.

Step 1: Brioches

Ingredients:

• 1000g strong flour
• 250g water
• 330g eggs
• 150g sugar
• 20g salt
• 50g yeast
• 70g Prima madré
• 5g S500 special
• 300g butter

Method:

Mix using a spiral mixer: 5 minutes on first speed and 12 minutes on second speed, aiming for a dough temperature of 24°C.

Let the dough rest (bulk fermentation) for 30 minutes. Divide into 60g portions and let rest for 10 minutes. Flatten and place into the tatin molds.

Proof overnight at 2°C, then for 120 minutes at 28°C. Place a disc of plain craquelin on top before baking.

Bake in the 15-cavity tatin mold for 20 minutes at 180°C in a deck oven.

Step 2: Two Filling Options

Homemade Lemon-Raspberry Cream Filling

Ingredients:

• 60g Starfruit Raspberry
• 60g Starfruit Lemon
• 50g sugar
• 15g Elsay pastry cream powder
• 50g whole eggs
• 25g butter

Assembly:

Mix 80g butter + 100g flour + 100g brown sugar. Roll out thinly (2mm), store in the freezer, and cut into discs the size of the brioche.

After cooling, fill with the lemon-raspberry cream.

Chocolate Spread Filling

Ingredient:

• Carat Nutolade chocolate spread

Assembly:

Mix 80g butter + 90g flour + 100g brown sugar + 10g cocoa powder. Roll out thinly (2mm), store in the freezer, and cut into discs the size of the brioche.

After cooling, fill with Carat Nutolade.

Ingredients

Equipment and ustensils

• Mould for filled brioches

Recipe steps

• Step 1: Brioches

• Step 2: Two Filling Options

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