Salted Caramel Bostok

 

20140320_162653

 

20140320_162714

source : Chef Jean-Francois Arnaud 

Un des Meilleurs Ouvriers de-France  – MOF, Patissier 2000

General Description : Like a Bostok, but this one is using caramel cream cheese, & cheese crumble

ingredients :

brioche dough:

  • bread flour 450 g
  • salt 11 g
  • sugar 55 g
  • yeast 20 g
  • milk powder 25 g
  • whole eggs 240 g
  • anchor butter 225 g
  1. Mix the cold flour,sugar, milk powder & salt 1 min speed 1. add the yeast & mix 1 min
  2. add in the cold eggs slowly and mix for 6 to 7 minutes
  3. add in the beaten butter at slow speed and mix 6 to 7 minute at medium speed
  4. set the dough to rest 2 hour. knock down the dough and set in the chiller
  5. measure 350 g for one brioche in a mold
  6. leave it to proove 3 to 7 hours and bake 140 45 min.cold down and cut slice

Salted caramel

  • anchor whip cream 140 g
  • sugar 65 g
  • salted butter 100 g
  • melt the sugar first until caramel taste,stop cooking with the cream & emulsify the butter

caramel Cream cheese filling

  • salted caramel 150 g
  • pastry cream 150 g
  • anchor cream cheese 150 g
  • emulsify the cream cheese with the salted caramel & mix the pastry cream

cheese crumble

  • flour 120 g
  • brown sugar 50 g
  • chopped hazelnuts 50 g
  • anchor butter 120 g
  • almond powder 50 g
  • processed cheese 100 g
  • mix everything using paddle attachment until crumble texture.prebake for 10 min and cold down

Bake the full bostok 15 min 150 degres

Happy Baking:)

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