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Recipe serves 36
Cut the brioche into 1.5cm-thick slices and soak for two hours in the Vanilla Soaking Sauce.Leave to drain on a rack. Sprinkle both sides with soft brown sugar.Tip:The brioche can be frozen at this point and then cooked when ready to serve.
Arrange the slices of brioche on a silicone mat and cook in a convection oven at 170°C for around 12 minutes.Tip:From frozen, cook the brioche for around 20 minutes at 150°. Place the brioche on a plate and use a spoon to arrange a 32g of ApricotMarmalade in a strip beside the brioche. Use a piping bag without a nozzle to add some Lemon Praliné Sauce along the brioche.Finish with a ball of Praliné Ice-Cream and then arrange a few Candied Nuts and DULCEY CRUNCHY PEARLS on the Apricot Marmalade.Serve immediately.
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