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:
Medium

Brioche dough

Ingredients: Brioche dough

Preparation: Brioche dough

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

Ingredients: Brioche dough

  • 12.3 oz
    whole egg(s)
  • 10.8 oz
    egg yolks
  • 4.6 oz
    granulated sugar
  • 4.6 oz
    Muscavado sugar
  • 1.2 oz
    salt

Preparation: Brioche dough

Combine with previous mixture.

Ingredients: Brioche dough

  • 2.7 lb
    flour
  • 1.3 oz
    yeast

Preparation: Brioche dough

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

Ingredients: Brioche dough

  • 2.3 lb
    cold 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

  • 7.1 oz
    water
  • 7.1 oz
    water
  • 5.3 oz
    sugar

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

  • 1.4 oz
    rum

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

  • 3.5 oz
    sugar
  • 3.5 oz
    butter

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

  • 5.3 oz
    whole egg(s)
  • 3.5 oz
    almond 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.