Flaky briochette, date and grapefruit plait
Recipe for 48 rectangle moulds 8 x 4 x 4,5 cm
Soaking
syrup
ingredients :
- 50 g Sicoly® pink grapefruit juice 100%
- 125 g Syrup
Folding
Dough
ingredients :
- 480 g Butter
Flaky
briochette
ingredients :
- 1 000 g Flour
- 20 g Invert sugar
- 15 g Salt
- 220 g Butter
- 100 g Sicoly® unsweetened organic date purée
- 10 g Grapefruit zest
- 100 g Sugar
- 220 g Water
- 200 g Milk
- 50 g Fresh yeast
- 100 g Egg yolks
process :
Knead the brioche dough with the yeast. Dilute in tepid water and the other softened ingredients, for 4 to 5 minutes. Add the butter and knead for a further 4 to 5 minutes.Leave to rise at a temperature of 32°C for 30 to 40 minutes. Chill for 12 hours. Fold the brioche with the butter: 1 double fold and one single fold and leave for 30 minutes. Roll out a 5mm-thick rectangle 36cm x 16cm. Cut into nine strips of 4 cm x 16 cm, cut them again into 3 lengthwise (leave 1 cm uncut). Plait the dough and place in buttered mould. Leave to rise at 30°C for 3 to 3 and a half hours and bake at 200°C for 15 to 20 minutes. Remove from the oven and spray with syrup. Return to the oven for a further 2 minutes. When cold, make holes in the underside and fill with the date and grapefruit compote.
Date and grapefruit
compote
ingredients :
- 80 g Sicoly® pink grapefruit juice 100%
- 30 g Sugar
- 250 g Sicoly® unsweetened organic date purée
- 6 g NH pectin
process :
Bring the Sicoly®’s grapefruit juice and Sicoly®’s organic date purée to the boil. Add the pectin mixed with the sugar. Boil for 2 minutes and leave to cool.