PINK PRALINES “CUPCAKE-STYLE” BRIOCHE Orange Blossom & Praline flavored Crème Anglaise

Courtesy of Patricia




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 saucepan, add the praline paste, vanilla powder, half of sugar and orange blossom water. Heat slowly until almost boiling. Take off the heat. Whisk the egg yolks and the rest of sugar together in a bowl until thick and creamy. Pour half of the milk in the bowl, stir and pour again in saucepan. Cook the custard “à la nappe” meaning at 160°F. Strain the cream in a cold bowl.

Back to the cake…
Once the dough has risen (it must double in volume), fit the mixer with the hook and incorporate the soft butter, and at the end the ground pink pralines. Process until the dough is elastic. Fit a pastry bag with a 3/8 inch #4 round tip, and fill with batter. Grease small cake moulds with butter (alternatively you can use silicon baking moulds which don’t need to be greased). Pour the cake batter into the moulds. Reserve 40 minutes in preheat oven to 60°F. Bake 10 to 15 minutes at 360°F.

PRESENTATION
Serve one cupcake per person with the custard
in a glass aside or simply around the cake. You can also decorate with ground pink pralines.


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