PISTACHIO BRIOCHE

Make the pistachio topping by bringing the Révolution cream/dough, sugar, milk, and glucose to a boil. Let it boil for 5 min. Mix the flour with the milk and add it, together with the pistachio powder, to the boiling mixture. Let it boil for 1 minute. 

Pour the mixture onto a tray with a silicone mat and put it in the freezer. After 30 minutes cut out circles (diameter 7 cm) and keep 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). Let it proof for 90 minutes at 30°C and 78% humidity.   

Eggwash the products. Place the frozen pistachio topping in the centre of the brioche. Bake the brioches for 12 minutes at 175°C. After cooling down, cut open the brioche and fill it up with the pistachio filling