Passion mango brioche

Passion Mango Brioche

Cream cheese SÁNDWICHES Mono portions
Passion mango brioche - photo1 | Debic


For 40 servings

Brioche dough

350 g Debic cake butter

780 g flower

40 g sugar

15 g salt

300 g eggs

150 g egg yolk

50 g trimoline

30 g milk

40 g fresh yeast

Lime crackling

200 g Debic cake butter

250 g cane sugar

250 g flour

2 st limon zest

Mango passion filling

500 g Debic Creamcheese

100 g mango brunoise

50 g passionfruit puree

50 g icing sugar


·       knead a dough of flour, sugar, salt, whole egg’s, egg’s yolk and trimoline

·       knead 5 min at low speed

·       add the yeast and butter diced in cubes

·       knead in 30 min at medium speed

·       place in a container, covert with plastic and leave in a warm place for 1 hour until it has almost doubled in volume.

·       Press flat and knead briefly by hand and wrap in plastic

·       Place in the refrigerator for 24 hours

·       Mix the Debic Cake butter, cane sugar, flour and lime zest

Roll out the dough at 1.8 mm thickness and cut into 5 cm rounds

Mix the Debic Creamcheese with the mango brunoise, passion puree and the icing sugar.


·       Divide into pieces of 60 gr

·       Proof at 28° 82% for about 2 hours

·       Brush ligt with whole egg and place the lime crackling on top

·       Bake at 180° for about 15 min

  Fill each brioche whit 15 g passion mango Creamcheese

Finishing touch

decorate with decoration snow and lime zest