{"id":10829,"date":"2018-12-20T10:46:00","date_gmt":"2018-12-20T09:46:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10829"},"modified":"2022-05-24T16:59:33","modified_gmt":"2022-05-24T14:59:33","slug":"brioches-prosecco-et-orange","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/brioches-prosecco-et-orange\/","title":{"rendered":"Brioches prosecco et orange"},"content":{"rendered":"\n<p><strong>\u00ab\u2009Bulletin\u2009\u00bb Richemont, d\u00e9cembre 2018<\/strong><\/p>\n\n\n\n<p><strong>P\u00e2te \u00e0 brioches au levain-chef (25 920 g)<\/strong><br>5570 g farine de froment 400<br>8270 g levain-chef<br>3300 g oeufs<br>1110 g miel<br>3880 g beurre<br>160 g sel de cuisine<br>3300 g \u00e9corce d\u2019orange mi-confi te<br>330 g p\u00e2te \u00e0 l\u2019orange<br><em>Temp\u00e9rer les oeufs et le miel \u00e0 30 \u00b0C, m\u00e9langer avec la farine et le levain-chef. Apr\u00e8s 3 min, incorporer le beurre peu \u00e0 peu. Apr\u00e8s 10 min, ajouter le sel et p\u00e9trir jusqu\u2019\u00e0 l\u2019obtention d\u2019une p\u00e2te souple pouvant se d\u00e9tacher du bord de la bassine. Incorporer d\u00e9licatement l\u2019\u00e9corce d\u2019orange mi-confi te et la p\u00e2te \u00e0 l\u2019orange. Temp\u00e9rature de la p\u00e2te souhait\u00e9e 27 \u2013 28 \u00b0C. Pointage : 90 minutes.<\/em><\/p>\n\n\n\n<p><strong>Levain-chef (8270 g)<\/strong><br>4430 g farine de froment 400<br>870 g levain-chef de froment parvenu \u00e0 maturit\u00e9<br>1320 g jus d\u2019orange frais, 26 \u00b0C<br>1650 g prosecco, 26 \u00b0C<br><em>Brasser le levain-chef de froment avec le liquide temp\u00e9r\u00e9, incorporer la farine et p\u00e9trir pour obtenir une p\u00e2te souple.<\/em><\/p>\n\n\n\n<p><strong>Masse amande et prosecco (2590 g)<\/strong><br>2070 g masse aux amandes 1 : 1<br>520 g prosecco<br><em>M\u00e9langer la masse aux amandes 1 : 1 avec la moiti\u00e9 du prosecco \u00e0 la batteuse sans former de grumeaux. Incorporer le reste du liquide et m\u00e9langer en une masse onctueuse.<\/em><\/p>\n\n\n\n<p><strong>Frisure \u00e0 l\u2019orange (2590 g)<\/strong><br>1080 g farine de pur \u00e9peautre 720<br>720 g sucre de canne brut<br>720 g beurre<br>70 g p\u00e2te \u00e0 l\u2019orange<br>M\u00e9langer les ingr\u00e9dients pour former une frisure. Presser \u00e0 travers un tamis grossier, r\u00e9partir sur des plaques recouvertes de papier silicone, laisser durcir au cong\u00e9lateur.<\/p>\n\n\n\n<p><strong>Ingr\u00e9dient<\/strong><br>370 g fi not de froment ; pour fa\u00e7onner et saupoudrer<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-fabrication\">Fabrication<\/h2>\n\n\n\n<p><strong>1 Levain-chef<\/strong><br>Apr\u00e8s le p\u00e9trissage, placer dans un r\u00e9cipient haut et laisser tripler de volume \u00e0 couvert et \u00e0 temp\u00e9rature ambiante pendant 15 \u2013 18 heures.<\/p>\n\n\n\n<p><strong>2 Fa\u00e7onnage<\/strong><br>Peser des presses de 2100 g et bouler. Fa\u00e7onner les p\u00e2tons en long et les placer par 10 en rond dans des cercles beurr\u00e9s recouverts d\u2019un papier (24 cm \u00d8).<br>Pointage : laisser fermenter 90 minutes \u00e0 28 \u2013 30 \u00b0C.<\/p>\n\n\n\n<p><strong>Proc\u00e9d\u00e9 de cong\u00e9lation<\/strong><br>Apr\u00e8s le pointage, stabiliser en pla\u00e7ant 30 min au r\u00e9frig\u00e9rateur \u00e0 5 \u00b0C, puis d\u00e9poser au cong\u00e9lateur \u00e0 -18 \u00b0C pendant 5 jours maximum dans un emballage herm\u00e9tique.<\/p>\n\n\n\n<p><strong>3 Masse amande et prosecco<\/strong><br>Dresser 70 g de masse amande et prosecco dans chaque cercle, laisser fermenter pendant 60 \u2013 90 min. \u00e0 28 \u2013 30 \u00b0C.<\/p>\n\n\n\n<p><strong>P\u00e2tons congel\u00e9s<\/strong><br>D\u00e9congeler les p\u00e2tons \u00e0 temp\u00e9rature ambiante pendant 60 \u2013 90 min, dresser la masse selon les indications pr\u00e9c\u00e9dentes.<\/p>\n\n\n\n<p><strong>4 Finition<\/strong><br>R\u00e9partir 70 g de frisure \u00e0 l\u2019orange sur chaque cercle. Placer dans un four moyennement chaud sans vapeur. Apr\u00e8s 3 minutes, injecter de vapeur et cuire les brioches brun dor\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-declaration\">D\u00e9claration<\/h2>\n\n\n\n<p><strong>Liste des ingr\u00e9dients<\/strong><br>Farine de froment (CH), beurre, oeuf (CH), Prosecco (11 % vol, contient du sulfi te) 7 %, sucre, \u00e9corce d\u2019orange 5 %, jus d\u2019orange 4 %, eau, miel (Am\u00e9rique du Sud), farine de PurEpeautre, amandes, sucre brut, oranges 1 %, sel de cuisine iod\u00e9, sirop de glucose, dextrose.<\/p>\n\n\n\n<p><strong>Pour 100 g<\/strong><br>Valeur \u00e9nerg. 1587 kJ \/ 379 kcal. Lipides 16,6 g, dt acides gras sat. 8,5 g ; glucides 49,1 g, dt sucre 19,2 g ; protides 7 g ; sel 0,6 g.<br><em>D\u00e9claration, valeurs nutritives et calculs se rapportent exclusivement \u00e0 cette recette.<\/em><\/p>\n\n\n\n<p><strong>Temps et prix indicatifs<\/strong><br>Temps (37 pi\u00e8ces) : 75 minutes<br>Prix par pi\u00e8ce : CHF 25.\u2013.<\/p>\n\n\n\n<p>Source : \u00ab Bulletin \u00bb Richemont,<br>d\u00e9c. 2018,&nbsp;<a href=\"http:\/\/www.richemont.online\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.richemont.online<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009Bulletin\u2009\u00bb Richemont, d\u00e9cembre 2018 P\u00e2te \u00e0 brioches au levain-chef (25 920 g)5570 g farine de froment 4008270 g levain-chef3300 g oeufs1110 g miel3880 g beurre160 g sel de cuisine3300 g \u00e9corce d\u2019orange mi-confi te330 g p\u00e2te \u00e0 l\u2019orangeTemp\u00e9rer les oeufs et le miel \u00e0 30 \u00b0C, m\u00e9langer avec la farine et le levain-chef. Apr\u00e8s 3 min, incorporer le beurre peu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6450,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-10829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-du-mois"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Brioches prosecco et orange | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/brioches-prosecco-et-orange\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brioches prosecco et orange\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009Bulletin\u2009\u00bb Richemont, d\u00e9cembre 2018 P\u00e2te \u00e0 brioches au levain-chef (25 920 g)5570 g farine de froment 4008270 g levain-chef3300 g oeufs1110 g miel3880 g beurre160 g sel de cuisine3300 g \u00e9corce d\u2019orange mi-confi te330 g p\u00e2te \u00e0 l\u2019orangeTemp\u00e9rer les oeufs et le miel \u00e0 30 \u00b0C, m\u00e9langer avec la farine et le levain-chef. 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