Brioche
“I like bread and its toasty flavour. And I love delicious pastry. That’s why I am very fond of brioches, bringing together the best of both worlds. In a way, the fermentation of cocoa beans and the ‘fermentation’ process of brioche dough are equally important for excellent quality and flavours in the end. Timing, temperature and taste. The 3 T’s of perfection.”
- Level:
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Medium
Brioche dough
Ingredients: Brioche dough
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1.1 lb3.6% full cream milk
Preparation: Brioche dough
Infuse the cocoa nibs in the milk for 12 hours and strain.
Ingredients: Brioche dough
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12.3 ozwhole egg(s)
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10.8 ozegg yolks
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4.6 ozgranulated sugar
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4.6 ozMuscavado sugar
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1.2 ozsalt
Preparation: Brioche dough
Combine with previous mixture.
Ingredients: Brioche dough
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2.7 lbflour
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1.3 ozyeast
Preparation: Brioche dough
Combine with previous mixture using a mixer with paddles and beat for 3 minutes in 1st speed.
Ingredients: Brioche dough
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2.3 lbcold butter
Preparation: Brioche dough
Add to previous mixture in small chunks until fully incorporated.
Allow the dough to ferment for 1 hour at 20-21°C or until the volume doubles. Press out the gasses and refrigerate for 2 hours. Shape balls of 200 g and insert into a round ring mould. Allow to ferment until it doubles in size. Bake at 180°C. Allow to cool and slice in portions of 3 cm.
Cocoa nib and dark rhum syrup
Ingredients: Cocoa nib and dark rhum syrup
Preparation: Cocoa nib and dark rhum syrup
Roast at 150°C for 12 minutes.
Ingredients: Cocoa nib and dark rhum syrup
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7.1 ozwater
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7.1 ozwater
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5.3 ozsugar
Preparation: Cocoa nib and dark rhum syrup
Mix in a casserole and add the hot cocoa nibs. Let infuse for 5 minutes. Bring to a boil and strain immediately. Let cool down.
Ingredients: Cocoa nib and dark rhum syrup
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1.4 ozrum
Preparation: Cocoa nib and dark rhum syrup
Add to previous mixture and soak the slices of brioches with this syrup.
Almond cream with single origin Brazil chocolate
Ingredients: Almond cream with single origin Brazil chocolate
Preparation: Almond cream with single origin Brazil chocolate
Melt to 35°C.
Ingredients: Almond cream with single origin Brazil chocolate
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3.5 ozsugar
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3.5 ozbutter
Preparation: Almond cream with single origin Brazil chocolate
Cream in the mixer and add the melted chocolate smooth.
Ingredients: Almond cream with single origin Brazil chocolate
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5.3 ozwhole egg(s)
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3.5 ozalmond powder
Preparation: Almond cream with single origin Brazil chocolate
Add to previous mixture alternately until smooth.
Spread the almond cream on top of the brioche slices and add some sliced almonds. Bake for 6 minutes at 200°C until the almonds are golden brown.
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