Couronne Brioche
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 rip
- Level:
-
Difficult
- Makes:
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5x18cm
- Conservation:
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Room temperature: advised; Refrigeration: not advised ;Freezing: possible
Brioche
Ingredients: Brioche
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485 gbread flour
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15 gDCP-01LEGER
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75 gWhole milk
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250 gwhole eggs
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17 gyeast
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10 gsalt
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60 gsugar
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45 gLevain
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200 gbutter
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
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690 gWhole milk
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42 gCornstarch
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90 gsugar
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228 gegg yolks
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35 gDCP-22EXBRU
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100 gCHM-P40GHA
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
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155 gbutter
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175 graw sugar
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131 gpastry flour
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2 gcorn starch
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16 ghazelnut flour
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20 gDCP-22EXBRU
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
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18 ggelatin powder
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72 mlWater #1
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175 mlWater #2
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110 gDCP-22EXBRU
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125 gCream
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310 gsugar
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50 gglucose
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225 gneutral 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.
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