Brioche

Created by

  • Luis Robledo - Head of the Chocolate Academy™ centre in Mexico City - Mexico
level 2

“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.”

Recipe components

Used Callebaut products

Brioche dough

IngredientsPreparation
  • 489g
    3.6% full cream milk
  • 125g
    Nibs

Infuse the cocoa nibs in the milk for 12 hours and strain.

  • 349g
    whole egg(s)
  • 307g
    egg yolks
  • 131g
    granulated sugar
  • 131g
    Muscavado sugar
  • 35g
    salt

Combine with previous mixture.

  • 1225g
    flour
  • 36g
    yeast

Combine with previous mixture using a mixer with paddles and beat for 3 minutes in 1st speed.

  • 1026g
    cold butter

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

IngredientsPreparation
  • 60g
    Nibs

Roast at 150°C for 12 minutes.

  • 200g
    water
  • 200g
    water
  • 150g
    sugar

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.

  • 40g
    rum

Add to previous mixture and soak the slices of brioches with this syrup.

Almond cream with single origin Brazil chocolate

IngredientsPreparation
  • 65g
    Brazil

Melt to 35°C.

  • 100g
    sugar
  • 100g
    butter

Cream in the mixer and add the melted chocolate smooth.

  • 150g
    whole egg(s)
  • 100g
    almond powder

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.