Pumpkin brioches stuffed with Isigny Sainte-Mère pavé

Preparation

1. Place flour, salt and caster sugar in the bowl of a food processor. Mix at slow speed.
   Dissolve the baking powder in the lukewarm milk. Add this mixture to the bowl, along with the egg yolk and the 50g of pumpkin purée.

   Continue kneading for around 10 minutes at medium speed, until the dough forms a ball that pulls away from the sides of the bowl. Add the butter, cut into pieces, to obtain a smooth brioche dough.

   Cover the bowl with a damp cloth. Leave the dough to rest for at least 1h30 in a warm place. The dough should have doubled in volume.

   Deaerate the brioche dough, then divide into 8 equal parts.

   Shape into balls and flatten by hand.

   Cut 8 10 g cubes of Pavé d’Isigny Sainte-Mère. Place a cube of Pavé d’Isigny Sainte-Mère in the center of each brioche.

   Close the brioche dough and shape into a ball.

   Place each brioche on a silicone-lined baking sheet. Leave to rise for about 30 minutes.

   Preheat oven to 180°C.

   Flour the string before tying each brioche in 8. Don’t tie the string too tightly, as the brioche will continue to puff up during baking.

   Bake for 12 minutes.

   Remove from oven and cool on a wire rack.
   Cut and remove strings.

   Prick a pumpkin seed on each Halloween brioche for an even more realistic effect.