150g Brioche Dough

100g Callebaut Caramel Fill



Egg wash the brioche dough and sprinkle with Callebaut Brezilienne.

Bake and cool down on a wire rack for 30 minutes.

Using a piping bag with a star tip, poke a hole on top of the bun and fill with Callebaut Caramel Fill.

Finish with caramelized hazelnuts or a few grains of Callebaut Brezilienne and sprinkle with confectioner sugar.

Formulation courtesy of Callebaut