Chocolate Brioche Wreaths
I know that I sometimes post some pretty complicated and difficult desserts on this blog. I work as a pastry cook, so making a 4 component dessert at home is pretty straight forward for me. Things that can sometimes scare a home baker, like making caramel or tempering chocolate, are as easy as can be for me. I don't mean to brag, but I'm trying to say that I know the stuff I put on here is not always easy for everyone to make.
Except these. These are easy for everyone to make.
I mean, yeah, you need a stand mixer to mix the brioche so if you don't have a stand mixer then I don't think you can make this (sorry!) but them's the brakes. Other than that, it's super easy! You mix up the brioche, let it rise, chuck it in the fridge overnight, then roll them out, roll 'em up, cut 'em, proof 'em, bake 'em.
Easy, right? I don't even know what's easy to other people anymore. Once you make 70 kg of almond cream, line 100 tart rings, or roll out 200 croissants on a daily basis, "easy" takes on a new meaning.
Chocolate Brioche Wreaths
Brioche
Recipe from Bouchon Bakery Cookbook
372 g all-purpose flour
8 g instant yeast
44 g granulated sugar
9 g fine sea salt
186 g eggs
63 g whole milk
167 g unsalted butter, at room temperature, cut into 1/8th inch dice
Chocolate Filling
60 g unsalted butter, at room temperature
30 g granulated sugar
30 g alkalized cocoa powder
2 g vanilla powder
10 g honey
Spray a large bowl with nonstick spray.
For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes. Add the butter a few pieces at a time, incorporating after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Mix for a total of 30 minutes on low speed.
Turn the dough out onto a lightly floured work surface. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a "package" with the seam at the top. Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
for full recipes please see : www.hintofvanillablog.com
Except these. These are easy for everyone to make.
I mean, yeah, you need a stand mixer to mix the brioche so if you don't have a stand mixer then I don't think you can make this (sorry!) but them's the brakes. Other than that, it's super easy! You mix up the brioche, let it rise, chuck it in the fridge overnight, then roll them out, roll 'em up, cut 'em, proof 'em, bake 'em.
Easy, right? I don't even know what's easy to other people anymore. Once you make 70 kg of almond cream, line 100 tart rings, or roll out 200 croissants on a daily basis, "easy" takes on a new meaning.
Chocolate Brioche Wreaths
Brioche
Recipe from Bouchon Bakery Cookbook
372 g all-purpose flour
8 g instant yeast
44 g granulated sugar
9 g fine sea salt
186 g eggs
63 g whole milk
167 g unsalted butter, at room temperature, cut into 1/8th inch dice
Chocolate Filling
60 g unsalted butter, at room temperature
30 g granulated sugar
30 g alkalized cocoa powder
2 g vanilla powder
10 g honey
Spray a large bowl with nonstick spray.
For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes. Add the butter a few pieces at a time, incorporating after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Mix for a total of 30 minutes on low speed.
Turn the dough out onto a lightly floured work surface. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a "package" with the seam at the top. Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
for full recipes please see : www.hintofvanillablog.com
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