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Brioche semi-candied orange snail

A creation by Jean-Marc Gaucher

Brioche semi-candied orange snail

Approximately 40 small brioche snails

Brioche
Coconut pandan cream 

Brioche

  • Bread flour - 475 g
  • Eggs - 90 g
  • Water - 180 g
  • Salt - 9 g
  • Sugar - 70 g
  • Milk powder - 13 g
  • Yeast - 6 g
  • Butter - 70 g
  • Orange water (eau de fleur d'oranger) - 10 g

Combine and mix all the ingredients except for the butter.
Add the butter slowly at the end and keep in a fridge before use.

Coconut pandan cream

Combine and mix all the ingredients and keep it in a cold room before use.
Use the semi-candied oranges at the end.

Brioche semi-candied orange snail