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Recipe Step by Step
01
Brioche
900g Groats
450g Whole eggs
90g Whole milk
90g Caster sugar
18g Salt
20g Live yeast
540g Dry butter 84%
Gently mix together all the ingredients apart from the butter. Kneed in an electric mixer for about 10 minutes, then slowly incorporate the butter. Keep kneading until a ball of dough forms. Leave to rise at room temperature for 2 hours. Knock back the dough and roll it out onto a tray before covering with plastic film. Store overnight in the fridge. Cut out, shape and leave to rise for approx. 2 hours. Bake at 320°F (160°C).
02
Guanaja Brioche
160g whole milk
200g GUANAJA 70%
400g Groats
800g Caster sugar
120g Live yeast
28g Salt
320g Dry butter 84%
Heat the milk and slowly pour it over the melted chocolate. Mix, then add the eggs. Store in the fridge to cool it to a temperature of 40°F (4°C). Knead with all the ingredients apart from the butter for approx. 10 minutes. Gradually incorporate the butter and knead until a ball of dough forms. The dough’s temperature after kneading must be 75°F (25°C). Leave to rise at room temperature for 2 hours. Knock back the dough and stretch it out onto a tray before covering with plastic film. Store overnight in the fridge.
03
Guanaja 70% Cream Pots
160g Unsweetened condensed milk
460g Unsweetened condensed milk
155g Glucose DE 60
500g GUANAJA 70%
125g BEURRE LIQUIDE CLARIFIE
Heat the condensed milks with the glucose. Slowly pour the warm mixture over the melted chocolate. Mix in the center to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion. Maintain this texture throughout the mixing process. Continue, adding the condensed milk mixture little by little. Finish off with the liquid butter. Mix to form a perfect emulsion. As soon as the ganache is at 75°F (25°C), pour it into the pots. Store at 60°F (17°C). IMPORTANT: This product only keeps for 3 to 4 weeks and is served at room temperature.
04
Absolu Glaze Spray
500g ABSOLU CRISTAL NAPPAGE NEUTRE
50g water
Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Make the brioche dough, then the chocolate brioche dough. The next day, knock back the two doughs using a pasta roller to make 6mm thick dough slices of identical sizes (approx.0x60cm). Use a brush to wet the dough slices and place one on top of the other. Leave to harden in the freezer so that you can easily cut out 3x5cm rectangles. Place the rectangles (approx. 22) in the gap between the spreadable cream pot and a greased 20x4.5cm ring. Squeeze the rectangles tightly around the pot. Glaze, then leave to rise for 2 hours and 30 minutes at 75°F (25°C). Glaze again. Bake in a fan-assisted oven at 320°F (160°C) for approx. 16 minutes. Turn out while still warm, leave to cool, and then use a spray gun or brush to glaze. Put the pot in place and fill it with Guanaja cream.
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