Recipe for Soft Filled Brioches by Chef Jean Larroque

Briochettes fourrées par le chef Jean Larroque

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

Filled Brioches
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

Recipe steps

  • Step 1: Brioches

  • Step 2: Two Filling Options

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