Brioche Pie

Our Brioche Pie utilizes Zeelandia's rich Tiramisu Mousse Mix, a perfect dessert that celebrates Italian Tiramisu with a delectable new spin.


• 1400g 70% flour
• 600g 30% Vienna Brioche
• 80g 4% fresh yeast
• 920g 46% water
• 100g 5% cocoa

• 8000g Tiramisu Bavarian with Tiramisu Mousse Mix

• 500g RTU Pectin Spray Glaze
• 400g hazelnut (broken)


  1. Mix the ingredients to a well developed dough.
  2. Dough temperature 78°F.
  3. Scaling weight 1000 gram.
  4. Fold into a square.
  5. Intermediate proof 10 minutes.
  6. Roll out the dough to a thickness of 1 mm (60×80 cm).
  7. Final proof 40 minutes.
  8. Prick the dough.
  9. Glaze with some oil and bake with steam.
  10. Baking temperature 520°F. Baking time 4 minutes.
  11. After cooling down, cut the flat bread in strokes of 8 x 60 cm.
  12. Put 400 gram tiramisu bavarian on top and spread it evenly.
  13. Put another piece of bread on top and repeat the step above.
  14. Put the last piece of bread on top and glaze with Paletta Spray Neutral.
  15. Decorate with (broken) hazelnuts.
  16. Cut into pieces of 8 x 4 cm.

Yield 150 pieces