Mary Miso - Recipes for every day - Cookbooks
Chocolate ganache:
100g chocolate (72% cocoa)
100g chocolate (47% cocoa)
100ml full cream
Dough:
400g white flour
20g sugar
1 egg
1 egg yolk
150ml milk
20 fresh yeast
120g soft butter
10g salt
1 egg
1 table spoon full cream
Ganache:
Chop chocolate and place into a tall container. Bring full cream to boil and pour over the chocolate. Mix with a blender. Let ganache get fest over night (not in the fridge).
Dough:
In the stand mixer knead flour, sugar, egg, egg yolk, milk, fresh yeast and 40g butter until you get a smooth dough.
Add 40g butter and salt and knead another 6 minutes. Add leftover butter and knead another 6 minutes. At the end knead dough by hand 2 minutes on a floured work surface. Let dough rest 1 hour.
Preheat oven to 175°C.
Divide the dough into 4 pieces and roll them into rectangles. Spread the ganache on the rectangles. Curl up into rolls, cut in halves and form into brioches. Let rest 30 minutes.
Mix egg and full cream and brush the brioches. Bake 35 minutes.
