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Caramel Filled Brioche (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Ingredients Preparation
150g Brioche Dough
50g
Egg wash the brioche dough and sprinkle with Callebaut Brezilienne.
Bake and cool down on a wire rack for 30 minutes.
100g Callebaut Caramel Fill
Using a piping bag with a star tip, poke a hole on top of the bun and fill with Callebaut Caramel Fill.
Finish with caramelized hazelnuts or a few grains of Callebaut Brezilienne and sprinkle with confectioner sugar.

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