Raspberry brioche

A creation of Alexis Beaufils

Alexis Beaufils, Pastry Chef at the Brach hotel in Paris who won the International Confectionary Art Competition in 2022 alongside Florence Lesage. He is graduated from Versailles CFA and started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.

Ingredients

Brioche dough (6 balls of 30 g)

500 g AP flour
10 g Salt
60 g Sugar
20 g Baker’s yeast
250 g Eggs
200 g Butter

Gellified raspberry puree

310 g Raspberry puree
20 g Lime puree
45 g Sugar
3,5 g Acacia gum

Raspberry with seed compotes

500 g Raspberries IQF
500 g Caster sugar
500 g Unsweetened apple compotes

Finish

SQ Sweet white, decoration powder
SQ Brown sugar

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

Brioche dough

Mind the temperature of the dough do not exceed 25°C. Leave to proof at room temperature for 1 hour. Fold the dough and refrigerate overnight. Use.
Gellified raspberry puree

Mix sugar with acacia gum. Heat the fruit purees at 40°C and add the sugar/acacia gum mix. Bring to a boil then pour in a square. Refrigerate then cut out cubes and place in the brioche dough before the baking process.
Raspberry with seed compotes

Heat raspberries with sugar and bring to a boil for 5 minutes. Add the compote and bring to a boil again for 7 minutes (55 Brix).
Assembly

Shape 30g brioche balls, put in the frozen gellified raspberry balls. Once the dough has risen, golden brown in oven 2 times and sprinkle brown sugar.
Finish

Sprinkle sweet white on the brioche’s edges. Fill with raspberry compote (about 50g per brioche).