Part 1: Sisipan Ganache
Bahan
Cara Buat- 135g Cokelat Susu
- 90g Cokelat Hitam
- 150g Mentega
- 75g Telur
- 60 gram Kuning Telur
- 45g Gula Pasir
- Tambahkan cokelat dan mentega ke dalam mangkuk. Lelehkan di atas bain-marie.
- Tambahkan telur dan gula. Campur hingga tercampur.
- Pindahkan ke cetakan demi sphere dan bekukan.
- Buka setengah bola dan buat bola dengan 2 setengah bola.
- Bekukan sampai dibutuhkan.
Part 2: brioche
Bahan
Cara Buat- 480g Tepung T55
- 20g deZaan Crimson Red Bubuk Kakao
- 200g Telur
- 75g Adonan Pemula
- 20g Ragi Segar
- 75g Gula Pasir
- 25g Madu
- 10g Garam
- 50g Susu
- 175g Mentega
- Dalam mangkuk pencampur, tambahkan semua bahan kecuali mentega.
- Campur dengan kecepatan 1 selama 3 menit.
- Tambahkan mentega. Mix dengan kecepatan 2 selama 30 menit.
- Istirahatkan adonan di dalam kulkas semalaman.
- Setelah adonan didiamkan, timbang menjadi 30 gram bola. Giling adonan.
- Tambahkan bola ganache beku ke tengah brioche.
- Tutup brioche dan buktikan.
- Cuci telur dan panggang selama 3 menit pada suhu 180ºC/356ºF.
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