TROPICAL BRIOCHE WITH GROUND NYANGBO 68%

In a blender, mix the flour, salt, sugar, yeast, eggs and milk for 5 minutes at the lowest speed so that it’s firm before you add the butter and GROUND NYANGBO 68%.



Continue mixing at one speed higher for 7-10 minutes or until a firm dough has formed. Cover with plastic and leave to

rest at room temperature for 30 minutes.



Knockback the dough, cover in plastic, and refrigerate overnight. The next day, roll it into nice smooth 70g balls and place

in greased brioche tins.



Prove at 80-84°F (27-29°C) for approximately 1.5-2 hours.

Soak the gelatine in cold water.



Mix the sugar and pectin together.



Heat the mango and passion fruit purées to 35°C (95°F) in a saucepan.



Whisk in the sugar, pectin and cornstarch.



Bring to a boil and add the butter then gelatine.



Blend all the ingredients and refrigerate.

Blend all ingredients in a blender, roll the mixture out until 2-3mm thick and freeze.