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Dezaan Perdue Hero

Pain Perdue

True Dark Brioche, Roasted Pears, Brown Butter, Roasted Hazelnuts

Part 1: Brioche
  • 125g T55
  • 2.5g Salt
  • 5g Yeast
  • 17.5g Sugar
  • 38g Levain (fermented dough fluid)
  • 15ml Whole Milk
  • 10ml Single Cream
  • 63g Eggs
  • 67g Butter (cubes) COLD
  • 15g True Dark Cocoa Powder
  • 150g Whole milk
  • 180g Chocolate Chips (optional)

NOTE: For best results, work with ingredients (all ingredients at the same temp.) at a cool temperature, that way the dough stays between 24-26ºC

  1. In a mixing bowl add all ingredients except for the butter, 2nd quantity of milk and chocolate chips. Mix on low speed until a dough starts to form.
  2. Change to speed 2 and mix dough until it starts to pull away from the mixing bowl.
  3. Gradually add butter. Lower speed to 1.
  4. Once all butter has been added, switch to speed 2 and mix until dough starts pulling away mixing bowl. Dough temperature should be at 24-26ºc.
  5. Rest dough approx. 1 hour at room temperature.
  6. Once dough has rested, knead dough in to a smooth ball and let rest for 15-20 minutes.
  7. Scale and shape dough into desired shape and place in mould. Egg wash lightly.
  8. Proof Dough.
  9. Once proofed egg wash a second time and bake at 170ºC for about 10-25 minutes (timing depends on size of dough).
  10. Once baked, remove from mould and let cool on a rack.
Dezaan=perdue Macro
Dezaan Perdue Pattern
Part 2: Pain Perdue
  • 1 Loaf of Cocoa Brioche (sliced to about 2cm thick)
  • 60g Dark Brown Sugar (regular caster sugar can also be used)
  • 60g Butter
  1. Melt ½ of the butter quantity and about 15g of sugar to the pan.
  2. Place a couple of slices in the pan and cook until a nice even and crisp brown colour. Add more butter if needed or desire.
  3. Place the cooked slices onto the prepared sheet tray and set aside until ready to use.
Part 3: Roasted Pears
  • 2 Pears (Bartlett or Anjou pears)
  • 20ml of Fresh Lemon Juice
  • 50g Roughly Chopped Toasted Hazelnuts
  1. Make a beurre noisette with the butter and vanilla.
  2. Strain and set aside until ready to use.
  3. Rinse and peel pears. Cut into horizontal segments.
  4. Cook pear in a saucepan with a bit of sugar and a touch of butter. Once pears are almost cooked add beurre noisette and hazelnuts.
  5. Once pears are cooked, continue with plating method below.
Dezaan=perdue Simmer
Part 4: Plating
  1. Once all components have been prepared and the pain perdue are ready to be served.
  2. Warm up the pain perdue slices in the oven, (160ºC).
  3. Place 2-3 slices on the pain perdue onto desired plate.
  4. Generously add the pears and hazelnuts with the brown butter sauce over the top of the slices of brioche. Serve warm. To accompany the pain perdue, a bit of crème fraiche can also be added to create a nice taste contrast with the sweet and nutty notes.


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