Tag: brioche

Chocolate brioche pan recipe – Italian Cuisine

Ingredients For the pasta

550 g flour
150 g butter
120 g milk
90 g caster sugar
30 g fresh brewer's yeast
3 pcs eggs
salt
1 pc untreated orange

Ingredients For the filling and the syrup

120 g dark chocolate
100 g soft butter
100 g caster sugar
100 g icing sugar
40 g bitter cocoa
orange zest

Duration: 4 h 30 min

Level: For experts

Dose: 10 people

For the chocolate brioche recipe, melt the chocolate in a water bath. Mix the butter and chocolate, then add the icing sugar and cocoa to obtain the filling. Prepare the syrup: bring 50 g of water with an orange zest and granulated sugar to the boil and cook for a couple of minutes.
FOR THE PASTA: Dissolve the yeast in the milk. Wash the orange well and grate the zest. Mix the butter with the orange zest first, then add the sugar and the eggs, mixing them one at a time. Finally, add 500 g of flour, the milk with the yeast and a pinch of salt and knead the dough until it is soft and homogeneous; flour it lightly, cover it and leave it to rest in the refrigerator for 1 hour. Flour the work surface and roll out the dough in a 1/2 cm thick rectangular sheet. Spread the chocolate filling over the pastry, roll it on the long side and level the ends of the roll. Cut the roll in half lengthwise then cut in half one of the two halves, obtaining 3 strips of pasta. Twist the strips of pasta, keeping the larger one in the center. Transfer the braid into a rectangular mold (30 × 11 cm, h 8 cm), previously buttered and lined with baking paper; let it rise for 1 hour at a temperature of 25 ° C. Bake the brioche braid at 180 ° C for 30 minutes; lower the temperature to 160 ° C and continue cooking for another 20 minutes. Finally take it out of the oven, let it cool down, then brush it with the syrup.

Brioche of Santa Lucia – Italian Cuisine

First put in a bowl flour, sugar, yeast and saffron.
Add milk, softened butter, philadelphia cheese and 1 egg and start working.

Continue to work for at least 10 minutes, until a smooth and homogeneous mixture is obtained, then cover the bowl with cling film and let it rise for at least 1 hour or until doubled.

Take back the dough, deflate it with floured hands, then divide it into 10 equal pieces.
With each piece of dough form loaves about 20 cm long, then roll them at the 2 ends in opposite directions until they form S.
Arrange the croissants gradually on the baking tray lined with parchment paper, well spaced, then let rise for 15 minutes.

Decorate the croissants with black cherries, then beat the remaining egg with a pinch of salt and brush them.

Bake for 10-12 minutes at 220 ° C in a preheated convection oven, then allow to cool completely.

The brioche of Santa Lucia are ready.

Recipe The Kinder type brioche – Italian Cuisine

Ingredients

460 g milk
400 g flour 0
250 g fresh cream
170 g sugar
70 g dark chocolate at 70%
40 g butter
30 g cornstarch
20 g sunflower oil
15 g brewer's yeast
2 pcs egg yolks
1 pc vanilla pod
salt

Duration: 4 h

Level: Middle

Dose: 20 pieces

For the recipe of the Kinder-type brioches, let cool 160 g of milk and melt the crumbled yeast; then mix the sunflower oil and finally the butter, melted gently; add this mixture, a little at a time, to the flour mixed with 100 g of sugar, adding the egg yolks and a pinch of salt. Knead the dough until you get a compact ball; cover it and let it rise for 1 hour. Spread the leavened dough in a plate lined with baking paper: it must have a thickness of 7-8 mm; brush it with a little milk and let it rise for another hour. Bake at 200 ° C for 20 minutes. Remove from the oven, cover and let cool.
FOR THE STUFFING: Heat 250 g of milk gently with 70 g of sugar and the vanilla pod engraved for a long time. Mix the remaining 50 g of milk with corn starch. Add this mixture, out of the fire, to the hot milk and mix well with a whisk. Return to the heat, always low, and stir until the cream thickens. Turn off and let cool. Whip the cream and add it to the now cold cream. Let it sit in the refrigerator for at least 20 minutes. Cut the brioche dough into three layers horizontally, fill two with the cream and put it back together. Finally cut it into 20 brioche (4 × 10 cm). Melt the chocolate in a bain-marie, collect it in a pastry bag and decorate the brioche. Put them in the fridge and let them firm up for 1 hour.