Couronne Brioche
- Level:
-
Difficult
- Makes:
-
5x18cm
I wanted to create a shareable filled brioche, multi texture with the dough, craquelin and pastry cream Cacao Powder Collection added value: The Légère 1% Cacao Powder does not add any unnecessary fats and helps getting a better volume on the dough. On the contrary, Extra Brute Cacao Powder is used for its high fat content to bring a nice texture. Tips: Do not overmix the brioche dough has it may develop too much volume and rip
- Conservation:
- Room temperature: advised; Refrigeration: not advised ;Freezing: possible
Brioche
Used products: Brioche
-
1.1 lbbread flour
-
0.5 ozDCP-01LEGER
-
2.6 ozWhole milk
-
8.8 ozwhole eggs
-
0.6 ozyeast
-
0.4 ozsalt
-
2.1 ozsugar
-
1.6 ozLevain
-
7.1 ozbutter
Preparation: Brioche
1 Combine all ingredients and mix 5 min at low speed then 6 min at medium speed.
2 Pre-shape.
3 For first fermentation, cover and allow to rest at room temperature for 1 hour.
Rest overnight in a refrigerator.
Pastry Cream
Used products: Pastry Cream
-
1.5 lbWhole milk
-
1.5 ozCornstarch
-
3.2 ozsugar
-
8.0 ozegg yolks
-
1.2 ozDCP-22EXBRU
-
3.5 ozCHM-P40GHA
Preparation: Pastry Cream
1 Bring the milk to a simmer.
2 Mix the cornstarch, sugar, cacao powder.
3 Add to the egg yolks.
4 Temper the egg yolk mix with warm milk.
5 Bring to a boil.
6 Pour over the chocolate.
7 Blend.
Craquelin
Used products: Craquelin
-
5.5 ozbutter
-
6.2 ozraw sugar
-
4.6 ozpastry flour
-
0.1 ozcorn starch
-
0.6 ozhazelnut flour
-
0.7 ozDCP-22EXBRU
Preparation: Craquelin
1 Soften the butter and sugar
2 Sift the other ingredients together and add to the butter
3 Once homogenious, roll to 1.6mm thickness
Glacage
Used products: Glacage
-
0.6 ozgelatin powder
-
72 mlWater #1
-
175 mlWater #2
-
3.9 ozDCP-22EXBRU
-
4.4 ozCream
-
10.9 ozsugar
-
1.8 ozglucose
-
7.9 ozneutral glaze
Preparation: Glacage
1 Bloom the gelatin powder in water #1.
2 Bring the water, cacao powder, cream, glucose and sugar to a simmer.
3 Bring the ingredients to a boil and add the bloomed gelatin.
4 Add in the neutral glaze.
5 Blend, strain and refrigerate.
6 Use at 40°C.
Assembly
Divide the brioche into 200gr pieces.
Shape the brioche and place into a 18cm rings.
Proof for 1.5 hour at 27°C and 75% RH.
Cut and place the craquelin on top of the proofed brioche.
Fill the center with pastry cream.
Bake at 150°C for 25 mn.
Once cooled, glaze the pastry cream and dust with icing sugar.
Comments
Submitted by Christine Krause on Sun, 04/28/2024 - 18:45
I've never made anything filled with pastry cream before baking.
Are these directions correct?
Submitted by HC on Mon, 04/20/2026 - 21:35
Where exactly to put the cream? The dough should be a toroidal shape, right? How can it contain the cream? Is there a video?