Plain 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)

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.

All kneading should be done at the first speed.

Divide the dough in half, color the first part red and the second part yellow with lemon zest.

The dough temperature should not exceed 25°C.

Let it rest at room temperature for 35 minutes, then refrigerate.

Weigh out 10g portions (8 pieces per mold).

Allow to proof for 2 hours at 32°C.

Red Fruit Cream:

450 g red fruit puree

120 g sugar

50 g water

40 g pastry cream powder

Cook as pastry cream.

Mold and freeze.

Assembly and finishing:

Place the cream domes in the center and bake for 12 minutes at 145°C.

After removing from the oven, lightly soak with 16°B syrup.