Brioches with Pears

The winning combination of pear and almond make this delightful pastry perfect for breakfast, lunch or dessert.


• 7000g 70% flour
• 3000g 30% Vienna Brioche
• 500g 4% fresh yeast
• 4500g 45% water
• 500g 5% butter

• 1650g Almond Paste (5g/piece)
• 330p half pear (1/piece)

• 660g Ovex Liquid

• 990g Sugar nibs P2 (3g/piece)

• 1650g Spray Neutral


  1. Mix the ingredients to a well developed cold dough.
  2. Dough temperature 75°F.
  3. First proof 30 minutes.
  4. Roll out the dough to a thickness of 6.5 mm.
  5. Cut rounds, diameter 10.5 cm (74 gram) and place on a baking tray.
  6. Brush with Ovex Liquide.
  7. Final proof approx. 40 minutes.
  8. After proofing sprinkle the sugar nibs onto the dough.
  9. Pipe a dot of almond paste in the middle and press the half pear on top.
  10. Baking temperature 465°F. Baking time 12 minutes.
  11. Cool after baking.
  12. Glaze with Paletta Spray Neutral.

Yield 330 pieces