Brioche French Toast with Praliné Crémeux

Take the butter out of the refrigerator.Mix together all the ingredients apart from the butter.Knead in a stand mixer for approx. 10 minutes, then slowly incorporate the butter until the dough starts coming away from the bowl. Ideally, the dough temperature should be between 75 and 77°F (24°C and 25°C) once it has been kneaded.Place the dough in a mixing bowl and cover with a clean cloth.Leave for no more than 2 hours to mature at room temperature to start the rising process and release the aroma precursors.Knock back the dough and spread it out onto a tray before covering with plastic wrap. Leave to stiffen overnight in the refrigerator.Cut into the desired shape and weight, then leave to rise for a maximum of 2 hours at 75°F (25°C). Glaze with egg yolk and bake at 340°F (170°C) in a fan-assisted oven.

Heat the milk and add in the rehydrated gelatin (which you have soaked in cold water and drained). Gradually combine this mixture with the 50% ALMOND AND HAZELNUT PRALINÉ. Add the chilled heavy cream and blend using a hand blender. Place this preparation in a mixing bowl and cover its surface with plastic wrap. Leave to set in the refrigerator for at least 3 hours.