Mango & Coconut Crumble on Brioche Dough

Mango & Coconut Crumble on Brioche Dough

You might be asking; what is this odd thing that brioche is sitting in? Well we are here to introduce you to Panibois. Panibois are a useful and versatile baking mold that can be used in almost any kitchen environment. From baking, to proofing, freezing, and microwaving, Panibois lets you do it all in one easy to use mold. 100% biodegradable and created using 100% non-treated wood, these molds are reusable and come with a waterproof silicone liner. Don't worry about transferring your product from one dish to another, spending hours cleaning up messes, or trying to find a way to present your finished product. Our baking molds do all of that, and then some. For the last five months French pastry and cooking chef Vincent Catala has been creating recipes for us from scratch. Last month Chef Catala went savory on us and created a delicious Black Olive and Dry Plum Cake. This month, he's used our Octoron 110 baking mold and produced a beautiful Mango & Coconut Crumble on Brioche Dough. Everything below can be created using just one of our wooden baking molds. Click "Inspire Me" to view every recipe Chef Catala has created for us so far, and scroll down to get a downloadable PDF version of this Brioche! 

 

INGREDIENTS

BRIOCHE DOUGH

  • 250g Organic Flour
  • 250g Whole Wheat Flour
  • 9g Salt
  • 7g Sugar
  • 16g Yeast
  • 170g Whole Eggs
  • 190g Milk
  • 50g Fermented Dough
  • 200g Butter

CREAMY MANGO

  • 65g Sugar
  • 250g Mango Pulp
  • 50g Whole Eggs
  • 30g Custard Powder
  • Lime Zest

COCONUT CRUMBLE

  • 40g Coconut Flour
  • 40g Butter
  • 40g Icing Sugar
  • 40g Coconut Powder
  • 5g Lime Zest

Preparation

BRIOCHE

  • Mix organic and whole wheat flour together then add salt and sugar
  • Whisk together yeast, eggs and milk to  add air into the liquid which will begin the fermentation process
  • Make a ring with your dry ingredients on the table and add 70% of your yeast, eggs and milk mixture
  • Mix ingredients together with your hands until you obtain a smooth and sticky base
  • Add butter and continue to mix until you have a very smooth and creamy white dough
  • Place dough into the fridge and let it rest overnight
  • Shape your dough in our Octo 110 wood baking mold and let rest 35 min in room temperature
  • Proof your dough n your panibois mold for 20 minutes before baking
  • Add coconut crumble to the top of your dough
  • Place your entire mold with your dough into your oven for 25 min at 350°F
  • When finished let cool for about 5 minutes and add your creamy mango sauce
  • Serve directly in your Octo 110 baking mold for a beautiful presentation and easy cleanup

 COCONUT CRUMBLE

  • Mix all the ingredients together and put in fridge overnight
  • Place on brioche before cooking
  • When you’ve finished baking your dessert be sure to #technobake and @technobake so we can share your pastry on Instagram!

 CREAMY MANGO

  • Combine sugar, eggs, and custard powder together and mix
  • Warm pulp in a stove pot and add the mixture you created earlier to the pot.
  • Cook everything until it separates from the bottom of the pot
  • Cover with saran wrap and place into the fridge

Click Here For Downloadable PDF

Vincent Catala's Website | Facebook | Instagram


Leave a comment

Please note, comments must be approved before they are published