FLAKY COFFEE BRIOCHE

120 g cold infused milk

180 g milk

30 g ground coffee

 

Brew the ground coffee in the hot milk for 15 minutes. Strain through a fine sieve and reweigh to 120 g.

 

333 g flour

15.3 g yeast

6.66 g salt

60 g egg

50 g butter

33.33 g La Perruche® Cassonade brown sugar

200 g Beurre de tourage (dry butter)

5 g ground coffee

Total weight: 802 g

 

Place the flour and yeast in the bowl of the mixer on one side. Pour in the salt, eggs, butter and cold infusion on the other side. Using a dough hook, knead the dough for 4 to 5 minutes at low speed, then for a few minutes at higher speed before pouring in the Cassonade la Perruche® brown sugar, and continuing to knead until it reaches 25 °C. Cover bowl with cling film and leave to rise for 1 hour at room temperature. Knock the dough back, roll out and freeze for 2 hours before refrigerating overnight.

 

To make the coffee butter, use a dough hook to mix the dry butter with the ground coffee, and form a square measuring approximately 17 cm x 17 cm.

 

The next day, roll out the pastry into a rectangle, place the square of (not too cold) coffee butter in the centre and fold the dough over it. Make 2 single turns, refrigerate for 30 minutes, then make another single turn. Leave to rest in a cool place for 1 hour before rolling out to a thickness of 4 mm.

 

Cut into strips measuring approximately 3.5 cm x 22 cm. Sprinkle with Cassonade la Perruche® brown sugar, roll and seal by pressing lightly with a rolling pin and moistening with a little water. Place in a 7 cm diameter ring lined with butter and Cassonade la Perruche® brown sugar. Leave to rise for 90 to 120 minutes at 27-28 °C.

 

 

 

 

 

Coffee syrup

85 g infusion

120 g water

10 g coffee

 

Brew the coffee in hot water for about 15 minutes. Filter and reweigh to 85 g.

 

85 g infusion

85 g La Perruche brown sugar

85 g glucose

Total weight: 255 g

 

Add the Cassonade la Perruche® brown sugar and glucose to the infusion, then bring to the boil and leave to cool.

 

 

To finish

Brush the brioches lightly with a little coffee syrup and place in the oven at 170 °C for around 15 minutes.