Brioche Perdue with Salted Butter Caramel and Raspberry Smoothie by @louloukitchen_

3h20

8 servings

🌾

500 g

Flour T45

🍞

15 g

Baker's yeast

🍬

160 g

Sugar

🧈

140 g

Butter

🥛

100 ml

Milk

🥛

200 g

Full-fat crème fraîche

🥚

2

Eggs

🧂

Salt

🥛

Heavy cream

🍬

Brown sugar

🫐

Raspberries

🍌

Banana

🥑

Avocado

🥛

Oat milk

🌿

Lavender honey

🍇

Grapes

  1. Rest
    • Baker's yeast
    • Milk

    Let the yeast rest with the warm milk for 15 minutes.

  2. Knead
    • Eggs
    • Flour T45
    • Sugar

    Add the eggs, flour, sugar, crème fraîche, salt and butter, then knead and form a ball.

  3. Rest

    Let the ball rest for 1h30 in a bowl covered with a cloth.

  4. Step

    Degas the dough.

  5. Shape

    Shape into small balls and place them in a baking dish.

  6. Brush
    • Milk

    Let rest for 20 minutes, then brush with milk.

  7. Bake

    Bake for 30 minutes at 175°C.

  8. Melt
    • Sugar

    Melt the sugar without stirring until it has melted.

  9. Add
    • Butter
    • Heavy cream

    Add the butter and mix, then add the hot cream, cooking over medium heat while stirring gently.

  10. Dip
    • Egg
    • Milk
    • Brown sugar

    Dip the brioche in a mix of beaten egg and milk, then in cassonade, and sear in butter.

  11. Blend
    • Raspberries
    • Banana
    • Avocado

    Blend raspberries, banana, avocado, oat milk and lavender honey.

  12. Crush
    • Raspberries

    Crush raspberries and place them on top of and at the bottom of the glass as decoration.

Brioche Perdue with Salted Butter Caramel and Raspberry Smoothie by @louloukitchen_

3h20

8 servings

🌾

500 g

Flour T45

🍞

15 g

Baker's yeast

🍬

160 g

Sugar

🧈

140 g

Butter

🥛

100 ml

Milk

🥛

200 g

Full-fat crème fraîche

🥚

2

Eggs

🧂

Salt

🥛

Heavy cream

🍬

Brown sugar

🫐

Raspberries

🍌

Banana

🥑

Avocado

🥛

Oat milk

🌿

Lavender honey

🍇

Grapes

Preparation Steps

  1. Step 1/12

    Let the yeast rest with the warm milk for 15 minutes.

    🍞Baker's yeast
    🥛Milk
    🥣Bowl

  2. Step 2/12

    Add the eggs, flour, sugar, crème fraîche, salt and butter, then knead and form a ball.

    🥚Eggs
    🌾Flour T45
    🍬Sugar
    🥛Full-fat crème fraîche
    🧂Salt
    🧈Butter
    🥣Bowl

  3. Step 3/12

    Let the ball rest for 1h30 in a bowl covered with a cloth.

    🥣Bowl
    🧻Cloth

  4. Step 4/12

    Degas the dough.

  5. Step 5/12

    Shape into small balls and place them in a baking dish.

    🍳Baking dish

  6. Step 6/12

    Let rest for 20 minutes, then brush with milk.

    🥛Milk
    🖌️Brush

  7. Step 7/12

    Bake for 30 minutes at 175°C.

    🍳Baking dish

  8. Step 8/12

    Melt the sugar without stirring until it has melted.

    🍬Sugar
    🍲Saucepan

  9. Step 9/12

    Add the butter and mix, then add the hot cream, cooking over medium heat while stirring gently.

    🧈Butter
    🥛Heavy cream
    🍲Saucepan
    🥄Whisk

  10. Step 10/12

    Dip the brioche in a mix of beaten egg and milk, then in cassonade, and sear in butter.

    🥚Egg
    🥛Milk
    🍬Brown sugar
    🧈Butter
    🍳Frying pan
    🍽️Plate

  11. Step 11/12

    Blend raspberries, banana, avocado, oat milk and lavender honey.

    🫐Raspberries
    🍌Banana
    🥑Avocado
    🥛Oat milk
    🌿Lavender honey

  12. Step 12/12

    Crush raspberries and place them on top of and at the bottom of the glass as decoration.

    🫐Raspberries
    🥛Glass

Composition

Ingredients

Types

Grains, Leavening Agent, Sweetener, Dairy, Eggs, Spices, Fruits

Ingredients

Flour T45, Baker's yeast, Sugar, Butter, Milk, Full-fat crème fraîche, Eggs, Salt, Heavy cream, Brown sugar, Raspberries, Banana, Avocado, Oat milk, Lavender honey, Grapes

Notes

Sugar (for the brioche dough), Butter (soft, for the dough, for searing the brioche), Milk (warm, for the dough, mixed with beaten egg for dipping), Eggs (for the dough, beaten, for dipping the brioche), Heavy cream (one small pot, heated, for the caramel), Raspberries (for the smoothie and crushed on top/bottom of the glass), Banana (for the smoothie), Avocado (for the smoothie), Lavender honey (for the smoothie), Grapes (added at the bottom of the glass as decoration)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

520 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 62g, Fat: 26g, Fiber: 3g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.8mg, Potassium: 280mg, Sodium: 280mg

Vitamins

Vitamin A: 220µg, Vitamin B9 (Folate): 35µg, Vitamin D: 0.6µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

2 hours 40 minutes

Cooking

40 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Bowl, Cloth, Baking dish, Brush, Saucepan, Whisk, Frying pan, Plate, Glass

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert, Snack, Breakfast, Drink

Occasions

Everyday Snack, Afternoon Tea (goûter)

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Fluffy, Crispy Edges, Creamy, Smooth

Flavors

Sweet, Buttery, Caramelized, Fruity, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Baked plain brioche (before French toast step) : 2-3 days (store wrapped at room temperature in a bread bag or airtight container, away from direct sunlight), Salted butter caramel sauce : up to 1 week (store in an airtight jar in the fridge,gently reheat before serving), Finished brioche perdue (French toast) : same day, best eaten fresh (serve immediately after searing for best texture,if needed, keep covered in the fridge for up to 1 day and reheat in a pan), Raspberry smoothie : same day (best consumed immediately after blending,if storing, keep in a sealed container in the fridge for a few hours only)