Brioche Frangipane au Géranium

Winter — Chapter Seven.

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Géranium has always felt forgotten,

not the favorite ,

Even her name wasn’t poetic.

Contrairement à sa rivale, la fleur d’oranger.

When almond wanted to offer comfort,

They met in the embrace of une brioche torsadée.

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The Actors

For the brioche :

• 190g T45 flour (Fine pastry flour)
• 75g whole grain flour
• 1 tsp salt
• 120 ml warm milk
• 30 g melted butter
• 7g yeast
• 1 egg
• 1 tsp geranium water
• 2 Tbsp brown sugar (or honey)

For the frangipane :

• 40 g softened butter
• 50 g Ground almonds
• 1 egg
• 40 g brown sugar
• 1/2 vanilla bean
• 1 tsp geranium water

• Honey geranium glaze

Geranium water varies in strength, so you can always add more or less.

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The Story

First, we start with the brioche.

In a bowl, we start by combining the two types of flour and salt. Then we add the melted butter, yeast, and milk. Don’t use your hands; use a sturdy fork or a mixer, because it is very humid. When all is homogeneous, add the egg and the geranium and mix well. If it’s too wet, add a pinch of flour. At this point, it may be sticky; it is normal; it means it is full of love.

Let the dough rest overnight in the fridge,*pour que la magie opère.* (or at least 8 hours) This will allow the whole grain flour to fully hydrate and the butter to chill, making the dough rollable.

For the frangipane, we mix the egg, softened butter, sugar, vanilla, and geranium together until well combined, and then we add the almond and mix it again.

On a lightly floured surface, on étalethe dough into a rectangle, and add the frangipane on top of it, leaving 1 cm sur les rebords.

Roll it and cut it in the middle to form a torsade, or you can simply shape it as cinnamon rolls.

Let it rest in well greased mold for up to two hours. (Or it doubles in volume)

Bake in a preheated oven at 160°C for about 40-45 minutes.

Finally, glaze it while warm. You can also add more geranium to the glaze if you want to go all in.

Enjoy.

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The Curtain Call

It is perfect for breakfast or forl’heure du thé.

If it gets dry after 2 or 3 days, all you need to do is warm it in the oven and glaze it again. Or give it a new life with a pain perdu style.

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Epilogue

Géranium felt a bit more comforted.