Brioche dough:

1 kg flour

10 g croissant improver

350 g eggs

150 g sugar

50 g invert sugar

200 g milk

20 g salt

30 g instant yeast

350 g "La Délicieuse" (ingredient not specified)

Preparation:

Knead the flour, croissant improver, eggs, and milk for 8 minutes.

Add the sugars and knead for another 8 minutes.

Add the instant yeast and knead for an additional 6 minutes.

Incorporate "La Délicieuse" by dicing it into small pieces and adding it to the dough.

Weigh out 70g portions, shape them into balls, and place them in the molds.

Place in a proofing chamber for 2 hours.

Macaronade:

200 g white almond powder

200 g granulated sugar

160 g egg whites

Mix all the ingredients together and set aside in a piping bag.

Filling:

500 g Callebaut caramel filling

Assembly and finishing:

Decorate the top of the brioche with the macaronade mixture, sprinkle with hazelnuts, and bake for 15 minutes at 180°C.

After cooling, inject the caramel filling into the center of the brioche.

Dust with powdered sugar or snow sugar (codineige).