Pink pralines are caramel-coated almonds. While the brioche is baking, the pink sugar will
melt and form a gooey syrup. Don’t be afraid to use more than 75 g of pink pralines it’s
everyone favourite part.
- Yield: 1 large brioche
- 600 g brioche mix
- 75 g pink pralines
- 1 beaten egg, to glaze
How to Make It
- Make the brioche dough, prove it for 4 hours at room temperature and rest it for 1½ hours in the fridge. Or prove and rest it overnight in the fridge.
- Crush the pink pralines into small pieces using a large knife and a chopping board, or a food processor.
- Remove the brioche dough from the fridge, turn it over on a lightly floured work surface using a scraper, and press the fermentation gas out with the palms of your hands without working the dough.
- Shape it into a rectangle (20 × 30 cm) and cut it length ways into 3 equal parts.
- With a rolling pin, roll out each piece of brioche in width and sprinkle a line of chopped pink praline across its length, 2 cm from the base. Wrap the dough around the pink pralines and finish by rolling it up to form a baguette. Repeat this step with the 2 other parts.
- Assemble the 3 parts of brioche on a non-stick baking tray. Hide the joins underneath and lay them side by side. Form a plait and put some chopped pralines in the plait’s holes.
- Prove the brioche in a warm place until it doubles in size, then brush it with beaten egg.
- Bake the brioche until evenly golden brown and cool on a wire rack.