Brioche Gregory Doyen Strawberry Vanilla Recipes

Trompe l’oeil brioche of Hawaiian pineapple pizza by Gregory Doyen

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Gregory Doyen accepted so good.. magazine 31’s challenge on “rogue” pastries and offered us three creations that take the idea of trompe l’oeil a little further.

From a bull’s heart covered with wagyu Hida A5 carpaccio, while remaining a dessert, to an ingenious game he calls ‘double trompe l’oeil’, in which instead of stacking pieces as in classic children’s games, the components of a hamburger are stacked, with flavors that are not very ‘hamburger-like’.

Here we focus on the ‘Italy to Hawaii’ proposal, where the French chef presents a sweet version of pizza, but with different techniques from those of the traditional pizza, especially in the way it was assembled. “We dissociated the dough from the toppings for a more promising tasting experience. Reason: Because Italians and chefs around the world hate the combination of pineapple pizza, which I think is correct. However, it can be very good for a pie cake like this Hawaiian sweet pizza.”

A trompe l’oeil with which Goyen surprises us once again and demonstrates his great talent, evident in his book, Sweet Concepts.

Desserts photos, Brian Fong Marketing Partner Inc

Discover so good #31

Italy to Hawaii

Brioche dough

350 g high protein flour
125 g flour t65
300 g whole eggs
7 g salt
90 g granulated sugar
15 g fresh yeast
250 g butter

Mix all the ingredient together at speed 1 for 5 minutes, then increase to speed 2 until
you get a windowpane.
Finish with the butter at speed 1. Leave the dough in the refrigerator overnight.

Strawberry coulis

375 g strawberry purée
60 g raspberry purée
60 g invert sugar
10 g pectin NH
60 g granulated sugar
75 g gelatin mass
6 g citric acid solution

Mix the pectin NH with the sugar. At the same time, heat up the purées with the invert sugar up to 40°C, add the pectin and bring to a boil. Then finish by adding the citric acid solution and gelatin mass. Cool down before use.

Vanilla chantilly

30 g gelatin mass
400 g cream, 35% fat
2 g vanilla beans
80 g white chocolate, 34% cocoa

Heat the cream with the vanilla beans up to 65°C and then strain. Pour over the chocolate with the gelatin mass and whisk gently.
Emulsify with the help of a hand blender. Leave in the refrigerator overnight before whipping.

Assembly

350 g brioche dough
150 g strawberry coulis
150 g vanilla chantilly

The brioche: Spread the brioche dough at 5 mm, cut at a diameter of 200 mm, then leave to proof at 27ºC for 1 hour 30 minutes. Place on a round baking pan of 23 cm diameter. Bake at 165°C for 15 minutes.

The insert: Cut fresh pineapple, then slice at 5 mm, place on a tray and bake at 160°C for 20 minutes. Inside a 220 mm silicone mold, add 5 pineapple slices, then stick Ham (pinkcolored vanilla chantilly), Olives (vanilla chantilly with 5% of black cocoa powder). Place in the freezer. Pour the strawberry coulis at 31°C and then reserve in the refrigerator until completely gelled. Add the whipped vanilla chantilly on top and freeze. Glaze the insert with cold mirror glaze and place on top of the brioche dough. Place red apple chips on top, dots of vanilla chantilly and fresh basil.

Utensils: Tor Flex Silikomart 220 mm. Round baking pan, 200 mm in diameter.

Decoration: Red apple chips (red apple slices soaked in a sugar syrup with red food coloring and then stored in a dehydrator box until dry).

Discover two creations by Gregory Doyen in so good.. magazine 31