Bostock

• Mix all the ingredients (except the Mimetic Incorporation) in a mixing bowl with a hook for 5 min. at low speed.
• Increase the speed and incorporate the Mimetic Incorporation little by little.
• Stop the mixer when the dough has enough elasticity and becomes shiny.
• Give the dough a 30 min. bulk proof at ambient temperature.
• Scale at 185 g for a disk of diameter 10 cm and height 12 cm.
• Proof for ± 1½ hours at 30°C with 85% humidity.
• Bake in a convection oven at 180°C for ± 20 min.

Tips:

• For a better result, use a one-day old stale brioche.
• You can use any kind of stale “rich and sweet bread” such as panettone, croissants, soft buns,…

• Laminate the Carat Nuxel Hazelnut in between two sheets of baking paper at 4 mm.
• Freeze to be able to cut some disks with a 0,5 cm smaller diameter than the disk of the brioche (9,5 cm).

• Cream the sugar and butter in a mixer with a paddle attachment.
• Add the eggs.
• Add the Amandes Rapées and CPT.
• Mix at medium speed for 3 min.
• Laminate the cream in between two sheets of baking paper at 4 mm.
• Freeze to be able to cut some disks with a 0,5 cm smaller diameter than the disc of the brioche (9,5 cm).

Tip: If CPT is not available it can be replaced by potato or corn starch.

• Clean and peel the orange and lemon.
• Bring the orange and lemon peel and all other ingredients to a boil in a saucepan.
• Cool down to 50°C and soak the brioche

• Cut the brioche into two disks, each 2 cm thick and 10 cm in diameter.
• Slightly soak each disk with the syrup.
• Apply a disk of Carat Nuxel Hazelnut in between two disks of slightly soaked brioche.
• Top off with a disk of almond cream.
• Sprinkle some roasted hazelnuts on top.
• Bake in deck oven at 180°C till a golden color is obtained

Decorate with powdered sugar and serve warm.