- In the mixer bowl with the dough hook, pour in the flour, sugar and salt and let it turn for 30 seconds.
- Pour the cold milk and the yeast into a jug and mix well. Add the eggs and the orange blossom water.
- Pour this liquid mixture little by little into the mixer bowl (speed1). When a ball has formed, gradually add the cubes of butter and adjust mixer speed to medium.
- Mix for 15 minutes and scrape the sides if necessary.
- Form a ball of dough and leave it to rise for 30 minutes under a cloth at room temperature.
- Knock down the dough with your fist or a spatula, cover the bowl with cling film and leave in a cool place overnight.
- The next day cut up the dough on a lightly floured surface and form 8 73g balls (I have chosen to make a crown of 8 balls, and I also made 3 small individual brioches).
- Form a circle with the dough balls (1cm from each other) on parchment paper laid on a baking sheet.
- Place a saucepan full of tepid water at the bottom of the unlit oven and let the brioches grow for 1 hour and 20 minutes.
- Remove the saucepan and the brioches, and preheat oven to 170°C.
- Bake the brioche for between 20 and 30 minutes depending on your oven and the colour you want.
- Leave the brioche to cool on a rack. Move it delicately so as not to break it.
- Put the almond cream in a pastry bag with no nozzle. When the brioche is cold, cut slits in the top of each ball and squeeze in the Maison Brémond Provencal Almond Cream.
- Heat the apricot jam or glaze, dilute with a little water if necessary and brush over the whole surface of the brioche.
- Sprinkle the pearl sugar on the lower half of the balls and the flaked almonds on the top, on the little slits.
- Don't forget to make two slits on the underside of the brioche (slightly on the side so that the cream can't escape) and slide in a broad bean and a tiny figurine.
Recipe created by Clelia Chatelain