A French (not Provencal) pastry.

Recipe ( for 1 kg dough)
Preparation: 30 min, 4-6 hours before baking
Cooking: 40-50 min.
 

500 g flour [farine]
300 g butter [beurre]
5 egg [oeuf]
pink pralines
50 g sugar [sucre]
20 g baker's yeast [levure de boulanger]
10 g salt [sel]

1. Prepare the brioche dough.

2. At the point where the dough is in the baking dish and has doubled in volume, add 3/4 of the pralines, broken into 3 or 4 pieces, and then knead the dough to remove any air.

3. Mould the dough by hand into 2 or 3 balls, and place on a lightly-buttered and floured baking pan. Leave enough space for the dough to double in size.

4. Cover the dough with a cloth and leave to double in volume (about 30 minutes to 2 hours, depending on the ambient temperature).

5. Chop up the last 1/4 of pralines while the dough is raising. Pre-heat the oven to 450°F (230°C).

6. When the dough has doubled in volume, paint the surfaces several times with a well-beaten egg, and sprinkle on the chopped pralines. Put the dough into the pre-heated oven.

7. When the dough has browned, lower the oven temperature to 350°F (180°C)

8. When the brioches are done, (testing in the classic way with a knife blade for sticking dough), switch off and open the oven, leaving the brioches to cool slowly. The brioches can be saved for several days, and re-heated in the oven for serving.


Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint