Couronne Brioche
Difficult
Makes: 5x18cm
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
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
Conservation:
Room temperature: advised; Refrigeration: not advised ;Freezing: possible
Containing: 5 Components

Brioche

Ingredients: Brioche

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.

Glacage

Ingredients: Glacage

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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