Sweeter cuisines

Last go around the taste ... well for this small series, the taste will return as often this appointment of four hours remains for me a real pleasure.

And for this last I looked in my archives a recipe that represents the pleasure of taste, a recipe that speaks of sharing and fun. And after some hesitation, hesitated, hesitated ... I told myself that these crunchy and melting buns that first put you irresistible smell in the house that attracts the hungry when you put them on the table would be ... perfect. Try it, you'll see these buns are real magnets! So therefore towards St Génix for my briochettes to me!

Mes briochettes de St Genix

Ingredients: Milk 45g - 15g yeast freshly -20g flour 300g caster sugar - 3 eggs - 120g soft butter - 1 pinch of salt - 90g pink pralines - 1 egg yolk - icing sugar

Let cool slightly and then dilute the milk to yeast after having crumbled into the bowl.

Pour into the bowl of a food processor fitted with a hook (of course you can do it by hand, but it is longer ...) milk and yeast, flour, powdered sugar and eggs. Mix together on low speed until the dough pulls the sides of the bowl, count five minutes.

Then add the soft butter and make the robot turn again until the dough comes away from sides of bowl again. If part of the dough attachment to the walls do not hesitate to stop the robot to scrape the sides with a spatula or a spatula.

Pour the dough in a lightly greased bowl. Cover with a kitchen towel and let the dough double in volume. With me today where it's warm it has half an hour, but it really depends on the ambient temperature, just wait it doubles in volume.

Meanwhile crush pralines, personally I put the chocolates in a cloth and I cracked suddenly rolling pin, if not with a hammer ...

Crush the dough to the bowl so as to expel the air.

Add pralines, mix quickly.

Spread some flour on the table, pour the dough on it and then cut it into 8 pieces.

Spread some pieces to obtain a kind of about 20cm rectangle on 10, then roll the dough like a snail. Ask vertically pastry rolls on a baking sheet covered with parchment paper and let stand about twenty minutes.

Brush your brioches with egg yolk mixed with water and 1càc the oven!

Bake for 20-25 minutes in a preheated oven at 180 °.

Sprinkle with a little icing sugar just before serving.

After you can start very quickly, these briochettes then were eaten just out of the oven!

But why, after taste good and it would not be the happy hour ... did I tell you that ...