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St-Genix Brioches with Pink Pralines
Serves 1 Prep 15 min Cook 35 min Total 50 min

St-Genix Brioches with Pink Pralines

Brioches from St-Genix: enriched butter-and-egg dough studded with pink pralines (sugar-coated almonds), baked into small golden buns.

Serves 1 Prep 15 minutes Cook 35 minutes Units Rate

Overview

This is a sophisticated French brioche studded with pink pralines (candied praline almonds). The brioche dough is rich and buttery; this recipe uses pre-made brioche dough, which can be made separately or purchased. The pralines provide sweet, crunchy candy-like bursts throughout the bread. This is special-occasion bread, elegant, slightly decadent, and utterly French. Serve for Sunday breakfast or as part of an elegant brunch.

Ingredients

Brioche Base

Pralines & Finishing

  • 20 pink pralines (French candied praline almonds)
  • Egg wash: 1 egg yolk mixed with 1 tablespoon whole milk
  • Extra flour for dusting (optional)

Method

Stage 1 - Prepare Dough

  1. Remove the prepared brioche dough from the refrigerator if chilled.
  2. On a lightly floured surface, push the brioche dough 2 or 3 times with the palms of your hands to make it supple and malleable (this wakes it up and redistributes yeast).
  3. Work gently to avoid deflating the dough.

Stage 2 - Incorporate Pralines

  1. Scatter the pink pralines over the prepared dough.
  2. Gently knead them into the dough until evenly distributed, making sure not to overwork the dough.
  3. Be careful not to crush the pralines; they should remain whole and crunchy.
  4. The dough should still feel soft and supple.

Stage 3 - Shape

  1. Shape the dough into a ball and place it on a lightly floured baking sheet.
  2. Place a 20 cm diameter, 2 cm deep pastry ring around the dough (or use a springform pan bottom as a guide).
  3. Roll the dough with a rolling pin until it fills the ring, creating an even, flat disc.
  4. Carefully remove the ring.

Stage 4 - Rise

  1. Leave the brioche to rise at approximately 25°C for 1 hour.
  2. The brioche should become noticeably puffy and light.
  3. It should feel airy when gently prodded.

Stage 5 - Egg Wash & Bake

  1. Preheat the oven to 180°C.
  2. Brush the top of the brioche very lightly with the egg wash using a pastry brush (don't use too much; a thin, even coat is best).
  3. Bake in the oven for 35 minutes until deeply golden brown.
  4. The brioche should sound hollow when tapped on the bottom.

Stage 6 - Cool

  1. Use a palette knife or thin spatula to carefully transfer the baked brioche to a wire rack.
  2. Leave to cool completely before serving (usually 30-45 minutes).
  3. The pralines will harden as the brioche cools, creating pleasant crunch.

Notes

  • Praline Quality: Pink pralines (Nougats roses de Lyon) are the traditional choice; if unavailable, substitute with other premium pralines or candied almonds.
  • Brioche Dough: This recipe assumes you have prepared brioche dough (which can be made several days ahead and refrigerated). Brioche dough is rich and requires proper technique; using prepared dough simplifies this recipe.
  • Gentle Handling: Brioche dough is delicate and rich; work gently throughout to avoid deflating it.
  • Egg Wash: A light, thin coat is best; too much egg wash creates a shiny but potentially tough top.
  • Ring Importance: The ring helps shape the brioche evenly; without it, the brioche bakes unevenly and may spread beyond the desired shape.
  • Cooling: The brioche needs time to set completely; cutting while warm will compress it and destroy the structure.

Variations

Chocolate Pralines: Substitute chocolate pralines (pralinés) for pink ones for a different flavor profile. All Candied Fruit: Replace pralines with a mix of candied fruits (orange peel, citrons, raisins) for a more traditional panettone-like texture. Nut-Based: Mix pralines with chopped pistachios or hazelnuts for textural interest. Simplified: Make the brioche without the ring; it will be more rustic but still delicious, baking into a free-form mound. Individual Brioches: Divide the dough into smaller portions and bake 2-3 small brioches instead of one large one; reduce baking time to 20-25 minutes.

Serving

Serve: Slightly warm or at room temperature, sliced Accompany: With crème fraîche, jam, or honey Timing: Best served within a few hours of baking; excellent for breakfast the next day Pairing: Black coffee or hot chocolate are traditional

Storage

  • Best served the day it's baked
  • Store in a paper bag at room temperature for up to 2 days
  • After 2 days, slice and freeze in plastic wrap for up to 1 month
  • Do not refrigerate; this stales brioche. If you must refrigerate, refresh in a 160°C oven for 5 minutes before serving
  • Brioche becomes dry and hard faster than plain bread due to its richness

Perfect for breakfast, these lovely brioches are best eaten as soon as they have cooled, while the pralines are still crunchy. The town of St-Genix is famous for its Pompadour pink pralines, which flavour and colour these brioches.

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