PINK PRALINES “CUPCAKE-STYLE” BRIOCHE Orange Blossom & Praline flavored Crème Anglaise
Courtesy of Patricia Versailles Cooking School INGREDIENTS (serving 8 to 10) 8 3/4 oz (1 2/3 cups) all-purpose flour 2 oz granulated sugar 3 1/3 teaspoon active dry yeast 1 tbsp warm water 2 3/4 oz butter, at room temperature 5 1/3 oz pink pralines 5 egg yolks + 1 egg Pinch of salt For the custard : 100g granulated sugar 200ml milk 20ml orange blossom water 3 egg yolks 1 tbsp praline paste DIRECTIONS Preheat oven to 360°F . In the bowl of the mixer fitted with the flat beater, combine flour, sugar and salt. Dilute the active dry yeast in warm water. Add the eggs and yeast in the bowl and mix at low speed for few minutes. Cover the bowl with a cloth and leave the dough rising at room temperature for at least one hour. Creme Anglaise (custard) - Pour the milk into a heavy based s aucepan, add the praline paste, vanilla powder, half of sugar and orange bloss