lunedì 21 maggio 2012

SMALL brioche ganache cream

SMALL brioche ganache cream
(This recipe By Nuxia )

Brioche dough:
500 g flour a little more for work surface
200 g milk
120 g egg yolks
100 g sugar
100 g butter
15 g yeastan egg for brushing salt.
Cream ganache:
400 g dark chocolate
400g fresh creamcoffee powdericing sugarcoffee liqueur

Brioche dough: Prepare a batter of flour with 100 g (taken from the total quantity) and the yeast dissolved in 50 g of water, let it rise for an hour in a warm place, then transfer it into the bowl of the kneading together with the yolks, sugar, soft butter, the remaining flour (g 400), 4 g of salt milk. Start the machine equipped with a hose hook until the dough will be smooth, elastic and not sticky. Transfer it on lightly floured pastry board, knead briefly, then let it rise again until it tripled in volume. At this point, divide it into 24 loaves (brioche), lucidatele beaten egg, place them well apart on a baking sheet covered with parchment paper, let it rise again and then bake at 400 degrees F for 25 'or so. Cream ganache: chocolate, chopped, pick it up in a bowl and melt in a double boiler along with cream and 3 tablespoons of ground coffee, then let the mixture cool, then mount it with a whisk until frothy creamy (ganache). Brioche ready to cut off the "hat", partially empty it of crumbs, pennellatele internally coffee liqueur and fill with the cream ganache collected in a pocket of the canvas with large nozzle. Recompose the rolls, then sprinkle with powdered sugar and serve.
Recipe of 2012/02/01

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