A blade shines in the darkest of the nights
This is one of my hubby's favourite desserts. When we used to live in Nantes, my mother-in-law would always bring one of these home whenever she returned from Auvergne. For those who haven't read my earlier posts, this brioche is a specialty of the French region of Auvergne. What makes it so special is not only the taste of the brioche but those lovely eye-catching bright red pralines in the brioche that captivate our attention, entice us and make us drool... and awfully sinful too - rich in butter and sugar - an ultimate comfort food.
I was immediately taken by it at the very first bite of this brioche, I was fascinated and interested to know how to make this awesome dessert. Then I was told that brioche is not easy to master... my enthusiasm got dampened. It wasn't until we moved to the Auvergne region that my fascination with this brioche renewed. Finding the red pralines on the supermarket shelf by chance was sort of a calling... Still, I hesitated, doubted about my baking skills... Could I do it? Hubby was confident that I could do it and told me 'What have you got to lose? If you don't try, you will never know.' With that in mind, one evening, I decided to just take the plunge, with hubby sitting opposite the dinning table surfing with his laptop while Little One did her colouring at the other end. My two favourite people in the same room to cheer me on. Every now and then while kneading the dough, doubts floated through my mind and I would ask hubby absently 'Do you think the consistency is correct? I think so, what do you think? Do you think it needs more flour? etc. Hubby naturally doesn't really know the answer to those questions but all the same, he tries to give me reassuring answers 'yes, dear, I think it's looking correct.' or 'yeah, perhaps a little bit more flour, what to do you think?'.
Thank you hubby for your confidence in me and your encouragement.
You know how we all have some "signature" dishes - things that we do so well people keep asking for us to make some more ? Well this is one of them. If you let me brag a little: it actually does taste better than the best ones I ever bought in a bakery. It's buttery, soft, sweet... Unlike some other brioches I've tried this one isn't dry and you don't need to drink anything with it to "get it down". It's also generously stuffed with pralines and they are well spread out everywhere. And the salted butter gives an extra kick to this brioche that isn't found in those sold in the bakeries. This brioche rocks!
Note that during winter period, I can make the dough at night and leave it to rise overnight at the coolest part of our house and bake it the next morning. However as the weather is warming up to summer, I would suggest not to leave it overnight or let it rise overly long as there is a risk of over fermentation, thus giving your brioche a funny taste and smell.
This recipe can also be done by hand but it will be a very sticky affair. At the beginning, it will feel like a lump of sticky mess but never mind that, continue kneading (dip your hand with a bit of flour now and then in between kneads). After a while, you will noticed that the dough is slowly coming together and stick less to your hands and bowl. The dough will be pale yellow, soft and elastic and slightly sticky. Knead in the butter, flour your hand a bit now and then a few times (but not too many) if it is too sticky. Dough will be become elastic and very gluey feeling and the dough should be able to stick off any sticky dough on your fingers cleaning. Continue to knead until dough becomes very smooth, elastic, pulls away from the bowl cleanly and you can lift it off with your hand. Once you got that, cover and leave it to rise and follow the rest of the instructions above.
It came out gorgeous! I am so impressed. It really is beautiful to look at and the texture looks perfect! Wow! I will try this, but can I find those beautiful rose pralines in Nantes?
I think those pralines are pretyy much the same that what they sell sometimes at the markets and "la foire" : almonds coated in red sugar.
Yummy .... Those Brioche Aux Pralines look so delicius that I would like to taste them.
WOW, such an amazing outcome! Love the look and I am sure that it taste great as well, very tempting.
MMMMMM....Looks really delicious!! Sublime lovelyness!!
Looks amazing! Do you think you can substitute the pralines with something else? Maybe just caramel chips? My bf has a nut allergy.
@Nat: I don't see why not. Frankly we don't taste a lot of the almonds in the pralines. The red pralines used is because of the colour and look it gives the brioche, not forgetting the sugary taste it gives.
I think the caramel chips will give it a yummy taste too.
Do let me know how yours turned out.
@Jamie: Like Ireneangele said, maybe u can find it at the funfair.
@karin: They are super good. U have to try it if you have a chance.
@Juliana: Thank you
@Sophie: It's hard to stop once u pop one slice in your mouth.
I had this in France and have been craving it ever since! Where are the red pralines available?
If you can't find the red pralines, is it ok to use homemade ones and if so about how big should the pralines be?
@Hannah: Thanks for visiting my blog. I left a comment on your blog.
@Ragan: Yes if you know how to make home-made. I don't use them as whole. I break them up into smaller pieces using hammer.
When you left that comment on my post, I knew I had to check out this pink brioche! I've never seen anything quite like this. Wow!
Wow, it looks divine! I love the red pralines in it. It's feast for eye and I can imagine that it tasted even better!
Ready to bake! can't wait!
@Aparna: Let me see how I can send some to you and let you tastes my regional specialty. It's truly delicious.
@Sarka: Now you have some in hand, you can taste it and make this delicious brioche.
@Juls @Jul's Kitchen: So how is it? How did yours turned out? I'm dying to know.
Absolutely falling in love with colors..I love the explanation..gotto try it but where will I find these pink beauties?
@arthi: Did I give you a packet of these pink pralines at FBC 10? I might have given you those delicious chocolate teddies then. DM'd you.
oh wow wow wow LOOKS SO GOOD. Having a good working oven is such a joy. Glad to see you baking Pam. x
I tried this recipe today, great results! I did have to add extra flour, maybe my conversions to cups etc were off. There was quite a yeasty taste, is that the fermented taste you warned about?
I finished mine by pouring some nearly caramelized pink syrup and pink pralines over the bottom of the brioche. Getting closer to my favorites from Lyon!
@Jason: Now I usually make it with 300g of plain flour or slightly more. It all depends on how dry you want the brioche to be basically. If the weather is hot, it's best not to let it stand too long. A few hours will do fine. Hope this helps.
Anyone know where to find those red pralines in NYC? Thanks in advance