STRAWBERRY FLOWER

For the fruit filling, mix everything together and bring to a boil.  Pour it into silicone mats (diameter 4 cm, height 2 cm) and put it in the freezer.

Make the brioche dough. Mix everything except the Révolution cream/dough and the salt for 7 min. Add the salt and the Révolution cream/dough. Mix until you obtain an elastic dough. Let the dough rest for 60 minutes, then fold it and let it rest, in the fridge, for one night.       

Divide the dough into 60g pieces and round them. After 30 min, flatten the pieces until they fit the mould (diameter 10 cm height 2 cm) and make 6 incisions. Let it proof for 90 minutes at 30°C and 78% humidity. 

Push the fruit filling, deep, in the centre of the mould. Eggwash the products and bake the brioches for 9 minutes at 190°C. 

Decorate as you wish.