Brioche with pink pralines

This is a recipe that can be prepared in two steps. It is imperative to make the dough the day before, 12 hours, or even 24 hours in advance.

Servings: 6 people

Ingredients

• 175g all-purpose flour, unbleached white
• 1/2 teaspoon of salt
• 2 large eggs
• 10 g of instant yeast
• 35 g of water
• 7 g of sugar
• 110 g of soft unsalted butter
• 220 g of crushed pink pralines

Preparation

The day before

1. In the bowl of a stand mixer, combine the flour, sugar, salt, yeast, eggs, and water, without letting the sugar, salt, and yeast touch.
2. Using the dough hook, knead for 4 minutes between speed 2 and speed 4. Add the softened butter and knead again for 4 to 5 minutes, until you obtain a homogeneous and fairly smooth dough. It is normal if it is a little sticky.
3. Form the dough into a ball, place it in a bowl, cover with a cloth or plastic wrap, and refrigerate for 24 hours. The dough won't expand much at this stage, so don't worry if it hasn't really risen after 24 hours.

The day after

1. Preheat your oven to 45°C (110°F) or on the "proof" setting. If you don't have a fancy oven, use the "warm" or "keep warm" setting, which gives a temperature of around 60°C (140°F), and leave the door half open during the proofing process. In winter, place the dough in front of a heater to prove.
2. Flour a work surface, place the dough on the surface, and roll it out with a rolling pin to form a square about 1.5 cm thick. Pour the crushed pralines onto the square, roll them over lightly, then fold in the four corners of the dough to enclose them.
3. Roll out the dough again to form a rectangle. Fold it in half, turn it a quarter turn, and roll it out again with the rolling pin, as you would with puff pastry. Repeat this process one more time, ending with a square shape.
4. Fold the corners of the dough into the center, turn it over and, using your floured hands, form a ball.
5. Place this ball on a baking sheet lined with baking paper (parchment, silpat, etc.), then put it in the oven to rise for 45 minutes. By this time, the dough should have doubled in volume.
6. Remove the dough from the oven and preheat it to 150°C (300°F).
7. Return the brioche to the oven once it has reached temperature and bake for about 35 minutes, keeping an eye on it.
8. To check if it's cooked, insert a knife into the center. If the blade comes out clean, the brioche is cooked!
9. Let the brioche cool before cutting and eating.