Crispy crust + crunchy walnuts + soft body + a delicate, silky creamy sandwich.
A richly layered mouthfeel that is endlessly satisfying!
High gluten flour 12.3 oz
Fine sugar 2.5 oz
High sugar tolerant yeast 0.1 oz
Milk powder 0.4 oz
Milk 4.6 oz
Salt 0.1 oz
Butter 1.2 oz
Chopped walnuts 1.2 oz
Chopped walnuts 3.5 oz
Egg white 1.4 oz
Icing sugar 2.5 oz
Powdered almonds 0.4 oz
Unsalted butter 4.2 oz
Light cream 2.1 oz
Lemon juice 0.1 oz
Condensed milk 0.7 oz
1. Prepare the required ingredients in advance.
2. Pour the ingredients except the butter into the dough bowl, turn on the chef’s machine on the 1st gear and knead until the dough is well mixed, then turn on the medium speed and knead until the dough expands and a thick film can be produced.
3. Add the softened butter at room temperature, turn on the chef’s machine on 1 speed and stir well, once the butter is completely absorbed, turn on medium-high speed and knead until a glove film is formed.
4. Add the chopped walnuts and turn on the slow speed and stir well, being careful not to stir too long.
5. Cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
6. Once relaxed, divide the dough evenly into 6 doughs. Roll out the dough, start shaping it, roll it out and roll it into an olive shape.
7. Prepare 3.5 ounces of chopped walnuts. Spray the shaped dough with a mist of water and dip it in the chopped walnuts.
Place in a baguette mould and prepare for the second fermentation, at 37°C and 80% humidity, for about 40 minutes, until it is 1.5 times its size.
8. During the fermentation process we can prepare the meringue for the topping. 1.4 oz egg white with 2.5 oz icing sugar whipped to wet peaks.
Mix in the almond flour and set aside in a laminating bag.
9. Bake in the oven at 210°C on the top and 190°C on the bottom for about 15 minutes.
Remove from the oven, drop the baking tray lightly to remove the heat and set aside.
10. While it is cooling, we can make the sandwich cream sauce.
Beat 4.2 oz of softened butter at room temperature with an electric whisk until feathery, then add 2.1 oz of light cream that has been allowed to cool at room temperature (it must be at room temperature, otherwise the butter will clump) and beat well again.
11. Add 0.1 oz lemon juice and 0.7 oz condensed milk and whisk again.
Don’t worry if the butter gets lumpy because the cream is too cold, you can churn it under warm water for a while and it will become smooth.
This’s how the sandwich cream will look like, then we can put it into a laminating bag and set it aside.
12. Cut the cooled brioche down the middle and squeeze it into the creamy sandwich.
TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!
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