Mango Basil Brioche

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Combine all dry and wet ingredients in a mixer. Mix on low speed for 5 minutes, then increase to high speed for another 5 minutes. Gradually incorporate the butter during the mixing process until fully absorbed.
Transfer the dough to a proofing box set at 30°C and let it ferment for 30 minutes.
Divide the dough into 50g portions. Let the portions rest for 15 minutes.
Shape each portion into a smooth ball. Allow the shaped dough to proof for 1½ hours.
Bake in a preheated oven at 180°C for 12–14 minutes, or until golden brown.
Allow to cool completely before adding toppings.

Infuse fresh basil into milk using an immersion blender. Strain the mixture and blend it with Cremyvit.
Pipe the basil cream into the center of each cooled brioche bun, then lightly bake to set.
Whip Ambiante cream until stiff peaks form. Using a star tip, pipe a rosette on top of each bun.
Add a spoonful of Topfil Smooth Mango in the center of the rosette and garnish with a fresh basil leaf for a vibrant, elegant finish.

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