Brioche dough

• 1kg flour
• 350g eggs
• 150g sucks
• 50g invert sugar
• 200g milk
• 20g salt
• 20g instant yeast
• 20g orange zest
• 350g the delicious

In the mixer bowl, knead at 1st speed for 8min the flour, salt, eggs and milk

After 8 min add the sugars and continue kneading for another 8 min

Add instant yeast and knead a further 6 mi

Start to incorporate the delicious previously cut into cubes, you must have a dough at 24 ° / 25 °

Pointer 25 min, give a flap cover and place in the fridge at 2 ° for 1 night

Weigh, ball and iron in the fridge 30 min

Shape and pass in the growth chamber for 2h30 at 28/30 °

All the kneading is done at 1st speed

Hazelnut cocoa crumble

• 300g the delicious
• 450g flour + 50g cocoa
• 250g caster sugar
• 100g ground hazelnuts

Mix all the ingredients together until you get a smooth dough

Pass through a large mesh sieve and keep in the freezer

Bake 25 min at 160 ° c

Lemon caramel ganache

• 200g sugar
• 60g water
• 45g glucose
• 100g lemon juice
• 180g milk chocolate
• 165g unsweetened whipping cream
• 45g cocoa butter
• 200g the delicious

Cook the sugar, water and glucose in caramel

Cook with the lemon juice and the cream add the delicious and the cocoa butter, at 75 ° pour over the chocolate and mix well, let crystallize before use

NB: the ganache for the filling after cooking and decorate on the surface

Decorate with crushed hazelnuts and candied orange aiguillettes

Sprinkle with icing sugar or codineige