French chef Julien Gautier shares his recipe for brioche with pralines | The kitchen
French chef Julien Gautier shares with The Kitchen his recipe for pink praline brioche, a traditional dessert from the city of Lyon passed down to him by his grandmother. The recipe is simple but the result is spectacular.
The pink praline is a Lyonnaise delicacy that can be added to many desserts: pies, cakes, and for an original Lyonnais: brioche, but it can also be eaten alone like a premium caramelized nut. The French praline, different from its Belgian twin, is a combination of premium roasted almonds and pink colored caramelized sugar.
Brioche with pink pralines
- 400g flour
- 10g of salt
- 50g sugar
- 250g butter
- 5 eggs
- 25ml milk
- 17g powdered yeast
- 300g French pink pralines
- 50g slivered almonds
For: about 15 small buns.
Cooking time: 30 min of preparation + 4 hours to rise the brioche
- Place a saucepan over low heat and heat the milk with the baking powder until lukewarm. Important! Lukewarm, not hot.
- Take another bowl and using a mixer (or by hand) mix the butter, flour, salt and sugar. Once well incorporated, add the milk with the yeast to the mixture.
- Now add your eggs, one at a time, and continue mixing until well blended.
- Knead your mixture for 10 minutes. This means working it with your hands: push it away from you with the palm of your hand, fold it back on itself and pull it back, repeat. Kneading helps develop a strong gluten net, which is great for the texture we’re looking for.
- After 10 minutes of kneading, leave the dough to rise for 2-3 hours at room temperature (about 25°C).
- Once the dough has risen, preheat your oven to 170°C.
- Take your dough and knead it once or twice, this will push the air out of the dough. Now add the pralines and almonds, mix.
- Pour the batter into small molds and bake at 170°C for 10 minutes.
- Enjoy, any time of the day.
Pair it with: A red Beaujolais like the Fleurie, or a raspberry juice for an alcohol-free pairing.
About Chef Julien Gautier
Chef Julien Gautier grew up between his mother’s kitchen and his grandfather’s vegetable garden, before offering his pastry talents from the sixth grade.
Fast forward to today, Gautier runs the kitchen of the two Le Bouchon Sullyrenowned restaurant which honors the traditional specialties of the city of Lyon and M-Restaurantthe establishment where Chef Mathieu Viannay obtained his first Michelin star in 2005.