I wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Collection added value: The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. On the contrary, Extra Brute Cacao Powder is used for its high fat content to bring a nice texture. Tips: Do not overmix the brioche dough has it may develop too much volume and ripI wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Collection added value: The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. On the contrary, Extra Brute Cacao Powder is used for its high fat content to bring a nice texture. Tips: Do not overmix the brioche dough has it may develop too much volume and ripI wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Co...
- Conservation:
- Room temperature: advised; Refrigeration: not advised ;Freezing: possible
Brioche
Ingredients: Brioche
-
1.1 lbbread flour
-
2.6 ozWhole milk
-
8.8 ozwhole eggs
-
0.6 ozyeast
-
0.4 ozsalt
-
2.1 ozsugar
-
1.6 ozLevain
-
7.1 ozbutter
Preparation: Brioche
1 Combine all ingredients and mix 5 min at low speed then 6 min at medium speed.
2 Pre-shape.
3 For first fermentation, cover and allow to rest at room temperature for 1 hour.
Rest overnight in a refrigerator.
Pastry Cream
Ingredients: Pastry Cream
-
1.5 lbWhole milk
-
1.5 ozCornstarch
-
3.2 ozsugar
-
8.0 ozegg yolks
Preparation: Pastry Cream
1 Bring the milk to a simmer.
2 Mix the cornstarch, sugar, cacao powder.
3 Add to the egg yolks.
4 Temper the egg yolk mix with warm milk.
5 Bring to a boil.
6 Pour over the chocolate.
7 Blend.
Craquelin
Ingredients: Craquelin
-
5.5 ozbutter
-
6.2 ozraw sugar
-
4.6 ozpastry flour
-
0.1 ozcorn starch
-
0.6 ozhazelnut flour
Preparation: Craquelin
1 Soften the butter and sugar
2 Sift the other ingredients together and add to the butter
3 Once homogenious, roll to 1.6mm thickness
Glacage
Ingredients: Glacage
-
0.6 ozgelatin powder
-
72 mlWater #1
-
175 mlWater #2
-
4.4 ozCream
-
10.9 ozsugar
-
1.8 ozglucose
-
7.9 ozneutral glaze
Preparation: Glacage
1 Bloom the gelatin powder in water #1.
2 Bring the water, cacao powder, cream, glucose and sugar to a simmer.
3 Bring the ingredients to a boil and add the bloomed gelatin.
4 Add in the neutral glaze.
5 Blend, strain and refrigerate.
6 Use at 40°C.
Assembly
Divide the brioche into 200gr pieces.
Shape the brioche and place into a 18cm rings.
Proof for 1.5 hour at 27°C and 75% RH.
Cut and place the craquelin on top of the proofed brioche.
Fill the center with pastry cream.
Bake at 150°C for 25 mn.
Once cooled, glaze the pastry cream and dust with icing sugar.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments