Recipe for 1 Cake:
Brioche dough:
250 g Flour T45
6g Salt
37g Sugar
10g Fresh yeast
150g whole eggs
125g Butter 82% fat
-In a kitchen-aid, weigh the salt and sugar, then the flour.Weigh the yeast over the flour, add the eggs and mix with a hook.Let the dough mix until the dough is smooth and detaches from the mixer bowl.Then add the butter in temperate pieces.Then mix until the butter is well incorporated and until the dough detaches from the kitchen-aid vat.The dough should not be hot, the ideal is to have a dough at the end of kneading at maximum 24°C. Store directly in the refrigerator one night.
Light vanilla/honey cream:
100g Milk
16g yolks
10g All flowers honey
10g Chestnut honey
10g Corn starch
10g Butter
2g gelatin (1 sheet)
¾ Vanilla bean "épices mille saveurs"
125g Cream
-Soak the gelatin sheet with cold water
-Make a pastry cream with the milk, vanilla, yolks, 2 honeys and cornstarch.Once cooked add the butter and gelatin.Cool quickly to 4°C. Whisk the gelled custard until smooth, then add the whipped cream.
Honey/orange blossom syrup:
19g water
12g Chestnut honey
7g All flowers honey
Suffisant quantity of Orange blossom.
Bring the water and the two honeys to a boil, then cold add the orange blossom.
Here is a short video of the production:
Feel free to replicate the recipe, and share it on your social networks by tagging @sweetsconsulting.off with the hashtag #lifeissweet .
I also put a link to the site that sells this beautiful vanilla from Madagascar: https://epices-millesaveurs.fr/