MELTING WITH PLEASURE Crispy on the outside, creamy on the inside... Sergi Vela knows how to take brioche to the next level with this recipe for chocolate lovers decorated with almonds from Reus.MELTING WITH PLEASURE Crispy on the outside, creamy on the inside... Sergi Vela knows how to take brioche to the next level with this recipe for chocolate lovers decorated with almonds from Reus.MELTING WITH PLEASURE Crispy on the outside, creamy on the inside... Sergi Vela knows how to take brioche to the next l...
Brioche preferment
Cocoa Mix
材料: Cocoa Mix
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100 gToasted almond
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300 g粉糖
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15 gCornflour
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12 gWeak flour
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5 gDCP-20W117-CV
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150 gEgg whites
作り方: Cocoa Mix
Mix together all the ingredients in a food processor and grind well, then set aside for 24 hours before using.
Brioche dough
材料: Brioche dough
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200 gBrioche from the previous day
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125 gAll the preferment
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2180 gStrong flour
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14 gImprover
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360 g砂糖
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455 g水
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24 g塩
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2 ポッドVanilla
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2 gPowdered cinnamon
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30 gOrange blossom water
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666 g全卵
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60 gYeast
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360 gバター
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Zest of lemon
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Zest of orange
作り方: Brioche dough
For the polish make a short dough using the flour, water and yeast.
Triple the volume in a warm place and add to the final brioche dough.
For the brioche dough, knead together the flour, eggs, sugar, salt, stale brioche, polish, orange blossom water, mineral water and aromas, making a conventional dough.
Knead for 10 min. then add the yeast.
After 15 min. add the butter and knead for a final 20 min.
Leave to rest on the board for 20 min.
Cut out 6 x 40 g balls of dough plus a 150 g base.
Line a sponge cake mould.
Add the base, brush with butter and place the 40 g balls on top.
Brush, ferment and apply cocoa powder, hazelnuts, pearly sugar and icing sugar. Bake at 170°C for 23 min.
Filling
材料: Filling
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FNN-O61IROK
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FNN-U86HORN
作り方: Filling
Fill the brioche with the Iroko Chocovic cream using a piping bag after baking or before baking if using Horno filling.
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