Fruit Brioche - Viennoiserie

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	Ingredient	Quantity
1.	Pâte Brioche	1 Batch
2.	Vanilla Pastry Cream	8 ounces
3.	Diced Candied Fruit	4 ounces - Soaked and Drained
4.	Apricot Glaze	3 ounces
5.	Vanilla Fondant	3 ounces

Process	Instructions
1. Prepare	Soak the fruit to re hydrate some if needed. The pastry cream should be beaten and smooth.
2. Roll	On a floured surface roll out the dough to 3/8" thickness. It should be about 8" X 12".
3. Spread	Using a spatula spread the pastry cream over the brioche dough. Keep a 1" strip along the front clean and dry. Sprinkle the fruit evenly across the dough.
4. Roll	Moisten that 1" strip of dough using a wet pastry brush. Starting at the edge farthest away from you roll the sheet of dough into a log. Take special care to seal it along that moistened edge. Roll it slightly on the floured surface as needed to even it up.
5. Slice	With a serrated knife slice the log into six rolls each about 3-1/2 ounces. Place on a baking pan and put aside to proof.
6. Bake	In a 400°(F) oven, bake for 25 minutes or until nice and brown on top. Remove from the oven and cool. Brush with the hot apricot glaze to cover the entire roll. Warm the fondant and drizzle it over the rolls using a wooden spoon.
Additional Comments:	Any fruit can be used in these rolls, such as diced apples, apricots, frozen blueberries.

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