Passion mango brioche

Passion Mango Brioche

Cream cheese SÁNDWICHES Mono portions


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