Crimson Red Brioche

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Ganache Insert

Ingredients

135g Milk Chocolate
90g Dark Chocolate
150g Butter
75g Eggs
60g Egg Yolk
45g Granulated Sugar

Method

Add the chocolates and butter to a bowl. Melt over a bain-marie.
Add the eggs and sugar. Mix until combined.
Transfer to demi sphere molds and freeze.
Unmold the demi spheres and make a ball with 2 demi spheres.
Freeze until needed.

Part 2: Brioche

Ingredients

480g Flour T55
20g deZaan Crimson Red Cocoa Powder
200g Eggs
75g Starter Dough
20g Yeast Fresh
75g Granulated Sugar
25g Honey
10g Salt
50g Milk
175g Butter

Method

In a mixing bowl, add all the ingredients except the butter.
Mix on 1st speed for 3 minutes.
Add the butter. Mix on 2nd speed for 30 minutes.
Rest the dough in the refrigerator overnight.
Once the dough has rested, weigh it out to 30g balls. Roll out the dough.
Add the frozen ganache spheres to the center of the brioche.
Seal the brioche and proof it.
Egg wash and bake for 3 minutes at 180ºC/356ºF.

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