- 125g T55
- 2.5g Salt
- 5g Yeast
- 17.5g Sugar
- 38g Levain (fermented dough fluid)
- 15ml Whole Milk
- 10ml Single Cream
- 63g Eggs
- 67g Butter (cubes) COLD
- 15g True Dark Cocoa Powder
- 150g Whole milk
- 180g Chocolate Chips (optional)
NOTE: For best results, work with ingredients (all ingredients at the same temp.) at a cool temperature, that way the dough stays between 24-26ºC
- In a mixing bowl add all ingredients except for the butter, 2nd quantity of milk and chocolate chips. Mix on low speed until a dough starts to form.
- Change to speed 2 and mix dough until it starts to pull away from the mixing bowl.
- Gradually add butter. Lower speed to 1.
- Once all butter has been added, switch to speed 2 and mix until dough starts pulling away mixing bowl. Dough temperature should be at 24-26ºc.
- Rest dough approx. 1 hour at room temperature.
- Once dough has rested, knead dough in to a smooth ball and let rest for 15-20 minutes.
- Scale and shape dough into desired shape and place in mould. Egg wash lightly.
- Proof Dough.
- Once proofed egg wash a second time and bake at 170ºC for about 10-25 minutes (timing depends on size of dough).
- Once baked, remove from mould and let cool on a rack.
- 1 Loaf of Cocoa Brioche (sliced to about 2cm thick)
- 60g Dark Brown Sugar (regular caster sugar can also be used)
- 60g Butter
- Melt ½ of the butter quantity and about 15g of sugar to the pan.
- Place a couple of slices in the pan and cook until a nice even and crisp brown colour. Add more butter if needed or desire.
- Place the cooked slices onto the prepared sheet tray and set aside until ready to use.
- 2 Pears (Bartlett or Anjou pears)
- 20ml of Fresh Lemon Juice
- 50g Roughly Chopped Toasted Hazelnuts
- Make a beurre noisette with the butter and vanilla.
- Strain and set aside until ready to use.
- Rinse and peel pears. Cut into horizontal segments.
- Cook pear in a saucepan with a bit of sugar and a touch of butter. Once pears are almost cooked add beurre noisette and hazelnuts.
- Once pears are cooked, continue with plating method below.
- Once all components have been prepared and the pain perdue are ready to be served.
- Warm up the pain perdue slices in the oven, (160ºC).
- Place 2-3 slices on the pain perdue onto desired plate.
- Generously add the pears and hazelnuts with the brown butter sauce over the top of the slices of brioche. Serve warm. To accompany the pain perdue, a bit of crème fraiche can also be added to create a nice taste contrast with the sweet and nutty notes.
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