Brioche

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Ingredients	Preparation
1000g flour 40g yeast 20g salt 120g sugar 600g whole egg(s) 500g butter	Mix
500g Whole caramalized almonds origine Marcona	Add at the end of the dough mixing
Bake at 180 °C for 8 minutes.