Step-by-step recipe for pink praline brioche

A delicious recipe, detailed step by step, from shaping to kneading, for a successful brioche with Lyon pink pralines, in the style of Pralus, and its famous Praluline.
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Ingredients
275g flour
3 eggs
10g baker's yeast
1 pinch salt
3.5cl water
90g softened butter
300g Lyon pink pralines
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