Dissolve the baker’s fresh yeast with the eggs. In the bowl of the kneading machine add all the ingredients except the butter and knead it lightly with the hook. Then add the butter to dice and knead it until the dough is removed from the bowl. Incorporate the red pralines and work to get them to break slightly and amalgamate everything.

Switch on the professional mychef by Distform oven with a temperature of 35 ° C and humidity of 20%. Leave it to ferment for 40 minutes. To know if the dough is well fermented, put your finger on it and observe if the brand leaves immediately. Fold the dough and reserve it overnight in the fridge.

The next day cut and make it ferment again in the mychef oven with a temperature of 35 ° C and a humidity of 20%. Leave it to ferment for 40 minutes.

Shape it into a wooden mold and let it ferment at room temperature. Paint it with the egg and sprinkle sugar in grain and red pralines.

Finally, bake it in the mychef oven at 170 ° C for 30 minutes.