Mediterranean chocolate brioche

Used Cacao Barry products
Petits Gâteaux

Mediterranean chocolate brioche

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2

Orange, DO Siurana olive oil and chocolate brioche 
Evocao™ WholeFruit Chocolate

 

Used Cacao Barry products
Recipe components

Brioche dough

IngredientsPreparation
  • 200g
    DO Siurana extra virgin olive oil
  • 50g
    Deodorized Cocoa Butter
  • 920g
    strong flour
  • 24g
    salt
  • 150g
    sugar
  • 50g
    yeast
  • 550g
    eggs
  • 175g
    milk
  • 30g
    orange blossom water
  • 14g
    orange zest
  • 470g
    Candied orange peel

Melt the cocoa butter and mix with the olive oil, spread onto a tray and put in the fridge to set. 
Put the flour, salt, sugar and yeast in the dough mixer and gradually add the eggs, kneading for around 10 minutes until you have a stretchy dough.
In a separate bowl, mix the cocoa powder and milk. Add to the dough. 
Once combined, gradually add the oil and cocoa butter mixture until you have a stretchy dough that comes away from the sides of the machine. 
Finally, add the diced candied orange peel, the orange blossom water and the fresh orange zest.
Check that the temperature does not exceed 24 °C and leave to prove until it has doubled in size.
Knock the air out of the dough and stretch out in a pan. Cover with cling film and put in the fridge overnight.
Prepare 8 cm cube-shaped moulds and grease with butter. Coat the sides with diced candied orange, flaked almonds and pearl sugar.
Cut off 140 g pieces, place in the moulds and prove for 2 to 3 hours at around 26/28 °C.
Bake at around 160/170 °C in a fan oven for approximately 30/35 minutes for this measure.

Chocolate creme patissiere

IngredientsPreparation
  • 42g
    corn starch
  • 90g
    sugar
  • 228g
    egg yolks
  • 690g
    whole milk

Mix together the sugar and the corn starch. Add the egg yolks and mix thoroughly.
Heat the milk slowly and when it reaches 40 °C, add a third of the milk to the mixture.
Continue heating and when the rest of the milk is boiling, add the egg yolk mixture to the pan and cook the crème pâtissière until it thickens.
Continue to simmer for a few minutes until you notice the texture become less elastic. 
Pour the crème onto the chocolate and whisk until you have a smooth crème.
Put in the fridge to cool quickly.
When required, whisk the crème until it is smooth and use for the filling.

Other

IngredientsPreparation

Temper the couverture chocolate and make the decoration.

Assembly

Once the brioche cubes are cooked, allow to cool and fill with the crème.
Then pipe the set chocolate on the top randomly and cover with plastic to obtain a glossy texture once set.
Finally, create a disc using the special Wholefruit Chocolate stamp to go on top of the glossy chocolate surface.
Set aside.