Dark chocolate caramel brioche

Recipe for Brioche with Pralines and Salted Butter Caramel Follow this delicious recipe to prepare a soft brioche, sprinkled with pink pralines and salted butter caramel. Mix 30g of fresh baker's yeast with 2 tablespoons of lukewarm milk. In a salad bowl, pour the mixture (without the sachet), add a pinch of salt and the milk/yeast mixture. Add 4 eggs and 170g of softened butter, then mix until you obtain a smooth dough. If the dough is too runny, add a little flour. Cover and let stand for 2 hours at room temperature. Divide the dough into 3 parts, roll them out, then sprinkle them with pralines (keep a few). Form into sausages and cut into pieces. Place them in a buttered mold, cover and let stand for another 2 hours. Preheat the oven to 190°C for 15 minutes. Brush the dough with a mixture of egg yolk and milk, then sprinkle with the remaining pralines. Bake for 30 to 35 minutes and let cool before serving. Ingredients: Wheat flour, sugars, salted caramel chips >4% (salted caramel 50%, sucrose, water, oat fiber, natural glycerin, gelling agent, sodium alginate, stabilizer: di-calcium phosphate, salt, natural flavor, acidity regulator: citric acid, coloring: caramel E150a), dark chocolate chips >4% (44% cocoa minimum) (sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin), pear flavors 1%, green and yellow coloring 1% (E100, E141). Allergens: Nuts, milk, soy, peanuts, gluten.