Brioche dough

• 1kg flour
• 200g sugar
• 20g salt
• 30 g Vanoise Baker's Yeast
• 10g Vanoise croissant improver
• 400g eggs
• 350g The Delicious

In the bowl of the kneader, mix the flour, sugar, salt, Vanoise baker's yeast, Vanoise croissant improver and eggs. Knead 3 min at 1st speed and harden 6 min at 2nd speed, gradually incorporate La Délicieuse Courir and leave to cool for 20 min before shaping. Roll out the dough on 1 cm thickness and put in the fermentation chamber 1h30 min

Apparatus

Add all the fruit and let cool until used.

• 500 g Vanoise unsweetened whipping cream
• 250g honey
• 50 g dry pineapple
• 50g dried apricot
• 50g candied orange
• 50g candied lemon

Bring the cream and honey to a boil. * bake the frame 15 min out of the oven brush with cream and fruit and bake for another 15 min at 170 ° C * let cool and cut