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An original École Valrhona recipe
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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