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Ingredients
(6 people)
Dough
- 500 g flour
- 12 g fine salt
- 70 g superfine sugar
- 20 g fresh baker’s yeast
- 10 cl whole milk
- 250 g whole eggs
- 175 g softened butter
Crumble
- 25 g melted butter
- 40 g superfine sugar
- 60 g flour
Mousseline
- 200 g buttercream
- 200 g pastry cream
Baking, Finishing, and Plating
- 1 beaten egg for glazing
- Sucre glace
- Grand Marnier
Instructions
Step 1: Dough
Combine the ingredients and make a dough as with a brioche. Allow to rest 30 minutes, then punch down, roll out to 2.5 mm of thickness, and reserve in the fridge wrapped in plastic.
Step 2: Crumble
Combine all of the ingredients and place them in the refrigerator. When the mixture has cooled well, break it into crumbles. Set aside.
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