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Individual praline brioches


  • 1 1/4 lbs flour type 55
  • 3/4 oz dried yeast
  • 320 ml semi-skimmed milk
  • 4 tbsp caster sugar
  • 1 tbsp salt
  • 1 large egg
  • 2 1/4 oz softened butter
  • 5 1/4 oz crushed pralines

Temperature: 400 ° F


Mix all the ingredients together and knead for around 10 minutes. If using a food processor, use on a low speed. Make a ball with the dough and place it in a kitchen bowl. Cover with a tea towel and leave to rise at room temperature for 2 hours. Knead the dough once again, to remove the carbon dioxide. Cut the dough into 12 equal parts, and placed them on the floured platter. Cover with the cloche and leave to rise for another hour at room temperature. Use the baker's blade to cut the surface, cover with the cloche, and cook for 15 minutes in a preheated oven at 400°F.

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