Utensils
- a bowl
- a cake pan
- a knife
- parchment paper
- a kitchen brush
- a piping bag
- a rolling pin.
1. Preparing the grapes
Macerate 100 g of Golden grapes with 15 ml of dark rum for 24 hours
2. The puff pastry brioche
Dissolve the yeast in the milk and place all the ingredients in the mixer bowl. Add the milk and baking powder and knead for 10 to 12 minutes until smooth. Let it rise at room temperature for 1 hour 30 minutes, then degas and refrigerate for 2 hours.
For the beurre manié, cut the butter into small cubes and mix it with the flour until you get a smooth ball. Spread the beurre manié into a 10 cm x 12 cm rectangle. Roll out the brioche into a 20 cm x 12 cm rectangle, place the beurre manié on it and give it three turns, respecting the 30-minute resting time between the turns. Once the rounds are finished, let the dough rest in the refrigerator for 1 hour.
3. Editing
Remove the brioche dough from the refrigerator and make a 20 cm x 22 cm crust. Brown it completely with egg yolk. Roll the brioche into large sausages and place it in the freezer for 20 minutes. Take out the dough and cut into 6 cm sections and place them in a classic cake tin. Leave to rise for 1 hour 30 minutes and bake at 180°C for 30 minutes. After completely cooling, insert the praline using a piping bag and sprinkle with a few Golden grapes.
