Brioche Crown
Cercle V

Brioche Crown

Made with Almond Pastes

An original recipe by Matthieu Atzenhoffer

3 steps

Recipe for 1kg flour, the amount of galettes it makes depends on how large you make them.

Recipe Step by Step

Step01

BRIOCHE

500g Additive-free strong flour
500g French-style pastry flour
400g Eggs
220g Whole milk
140g Sugar
35g Baking powder
20g Salt
25g Organic orange zest
350g Butter
2190g Total

Place all the ingredients except the butter in the bowl of a mixer.
Knead for 5 minutes at the lowest speed setting.
Turn the speed up one setting and knead for a further 7 minutes, then incorporate the butter on the lower speed until the dough is smooth. The dough’s temperature must be approx. 75°F (25°C) at the end of the kneading process.
Leave to rise in a lidded container at room temperature for 30 minutes.
Step02

CRUMBLE

500g Almond flour
500g French-style pastry flour
500g Sugar
500g Butter
5g Salt
2005g Total

Use the paddle attachment in a mixer to combine all the ingredients until a dough forms.
Use a pastry roller to spread the crumble between 2 sheets of dipping paper to a thickness of 3mm.
Step03

FILLING

800g 70% ALMOND PASTE FROM PROVENCE
80g Egg whites
8g Organic orange zest
888g Total

Put all the ingredients in the bowl of a mixer and use the paddle attachment to mix until homogenous.
Store in a piping bag.

Assembly and finishing

Brioche Crown

As needed Caramelized almonds
As needed Candied orange peel slices
As needed 70% ALMOND PRALINÉ


Make the brioche and store it in the refrigerator for 12 hours at 35°F (2°C).
Make the crumble, then store it in the refrigerator or freezer until it hardens. Cut the dough into 16cm disks and use a 7cm-diameter (4cm-deep) ring to make a hole in their middles.
Place the crumble disks on a perforated tray covered with a flexible mat – be careful not to remove the rings.
Partially bake the crumble for 10-12 minutes at 340°F (170°C) in a fan-assisted oven.
Once the crumble has cooled, place an 18cm-diameter, 4cm-deep ring lined with micro-perforated silicone around each partially baked disk of crumble.
Roll the brioche dough into 220g oblongs. Leave the dough to relax in the refrigerator for 45 minutes.
Roll out the pastry lengthwise to make 50 × 8cm strips.
Use a piping bag to place 110g of filling on each strip of dough, then fold the dough over the filling. Join the strips’ ends together to make them into circles. Place this circle in the 18cm-diameter, 4cm-tall rings which you part-filled with crumble.
Leave to rest at approx. 80°F (26°C) for 2 hours.
Before baking your assemblies, cover them with a flexible baking mat and baking tray.
Bake in a fan-assisted oven at 300°F (150°C) for approx. 30 minutes. Turn the rings out as soon as they are out of the oven.
Leave them to evaporate any moisture on a baking rack or perforated tray.
Once the rings have cooled, cover them with a fine layer of ALMOND PRALINÉ and decorate them with Cantonese almonds.
Finish off with a sprinkling of candied orange peel cubes.

Times and temperatures are given as an indication only; you should adapt them to your ingredients, conditions and equipment.