Recipe steps


  • 500g Floor T45
  • 250g Eggs
  • 50g Milk
  • 55g Granulated sugar
  • 10g Salt
  • 12g Fresh yeast
  • 15g Inverted Sugar
  • 300g Butter 84%
  1. Use very cold eggs. Knead all the ingredients together lightly except the butter and the chocolate pearls for 5 minutes. Knead with a mixer for about 10 minutes at the 2nd speed. Incorporate the butter little by little and mix until the dough leaves the side of the bowl.
  2. Add the chocolate pearls without kneading too much. The dough should be at 24°C at the end of the kneading operation.
  3. Leave to prove for 2 hours at room temperature.
  4. Flatten out the dough, put it on a plaque and cover it with film. Freeze for 30 minutes to stop fermentation.
  5. Set aside in a refrigerator.


  • 100g Water
  • 100g Glucose DE 38/40
  • 300g Sugar
  • 5g Pectin NH
  • 150g Dry butter 84%
  • 280g Dried fruit
  1. Heat the water, glucose and butter.
  2. At 120°F (50°C), add the sugar and pectin mixture then heat to 220°F (106°C).
  3. Add the dried fruit and spread onto a silicone baking sheet to cool.
  4. Bake the nougatine at 355°F (180°C) until golden.

Praline Insert

  1. Slightly heat the milk and gradually pour over the praline.
  2. Immediately mix using an electric mixer to make a perfect emulsion.

Assembly and finishing

When the nougatine is bake, let it cooldown and crush. Spray the nougatine inside the squares molds (ref : 5708) previously buttered.
Divide the dough into 55g balls. Roll the brioche and place inside the molds. Brush them with beaten egg and leave to rise for 2 hours at 25°C.
Before baking, brush them a second time. Place a baking sheet on the molds as well as a gridle. Bake between 190°C and 220°C in a ventiled deck oven.
Unmold when the brioches are still hot and let them cooldown.
Use a piping bag and a small nozzle to fill the brioche.

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