Baby Brioche

Ingredients

Bricohe

Crusty Bun Topping

200	g	Anchor Unsalted Butter
200	g	Icing Sugar
50	g	Eggs
175	g	Cake Flour
15	g	Ground Lemongrass
		Red Colouring

Raspberry Marmalade

Raspberry-Lemongrass Crème Diplomat

Red Mirror Glaze

Method

Brioche 

1. In a spiral mixer, mix bread flour, sugar, salt, instant dry yeast and water​.
2. Add in eggs gradually, mix on low speed for 7 minutes and medium speed for 5 minutes​.
3. Add in softened Anchor Unsalted Butter, mix on low speed for 2 minutes and medium speed for 3 minutes, conduct windowpane test​.
4. Round and cover dough, let rest for 45 minutes at room temperature​.
5. Portion the dough into 30g and 8g​.
6. Shape each portion into round shape.
7. Place 9g dough into round silicon mould (Ø=4cm).
8. Line 30g dough on baking tray with Silpain​.
9. Proof buns at 28°C and RH±90% for around 90 minutes​.
10. Before baking 30g brioche, place a disc of crusty topping directly on top​.
11. Before baking 8g brioche, egg wash the surface of small brioche​.
12. Bake in convection oven at 160°C for 8-10 minutes for 8g brioche bun and 12-15 minutes for 30g brioche bun until golden brown​.
13. Let cool completely on wire rack before using. 

Crusty Bun Topping 

1. Sift cake flour and ground lemongrass.​
2. In a mixer with paddle, mix Anchor Unsalted Butter with icing sugar until light and fluffy​.
3. On low speed, add eggs and mix well​.
4. Add sifted lemongrass flour and red colouring​.
5. Transfer to silicon paper and roll to 3mm​.
6. Store in freezer until set​.
7. Cut with round cutter (Ø=8cm) . 

Raspberry Marmalade 

1. In a pot, heat raspberry puree with half of the sugar to 40°C. ​
2. Mix the rest of the sugar with pectin then sprinkle over puree. ​
3. Cook to 103°C and transfer to bowl to cool.
4. Transfer to piping bag​.
5. Leave it in chiller until ready to use. 

Raspberry-Lemongrass Crème Diplomat 

1. Sprinkle gelatin into 24g water and set aside to bloom​.
2. In a pot, heat 250g Anchor Whipping Cream, raspberry puree and chopped lemongrass until boil. Remove from heat and let infuse for 30 minutes​.
3. Strain raspberry lemongrass cream mixture into another pot and return to stove​.
4. Mix custard powder and sugar together, add to raspberry cream mixture, stir until thickened, ensure no lumps​.
5. Add bloomed melted gelatin and mix well​.
6. Add Anchor Unsalted Butter and mix well with a hand whisk.
7. Pour raspberry lemongrass custard into a container and do contact wrapping with clingfilm to prevent skin from forming​.
8. Let cool completely in chiller before folding in 500g whipped Anchor Whipping Cream​.
9. Transfer to piping bag with fine tooth open star tip (12mm). 

Red Mirror Glaze 

1. Sprinkle gelatin into 24g water and set aside to bloom​.
2. In a pot, cook sugar and 65g water to 103°C​.
3. Add glucose, condensed milk and melted gelatin​.
4. Pour into jug with white chocolate, using a hand blender to blend until smooth​.
5. Add red colouring to desired consistency.​
6. Cover and keep in chiller overnight​.
7. Use glaze at 30-35°C. 

Assembly 

1. Dip half of 9g Brioche Bun into Red Mirror Glaze, place on tray and let glazed brioche set in chiller​.
2. Make a small hole in the middle of 30g Brioche Bun, fill bun with Raspberry Marmalade​.
3. Place a white chocolate ring decoration atop raspberry jam filled 30g brioche​.
4. Pipe a rosette with Raspberry Lemongrass Crème Diplomat on white chocolate ring​.
5. Finish with glazed brioche atop. ​