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Professional
TROPICAL BRIOCHE WITH GROUND CHOCOLATE
Made with Ground Chocolate
By Craig Alibone
3 stepsMakes 28 pieces
Recipe Step by Step
Step01
BRIOCHE DOUGH
500g Pastry flour
10g Salt
60g Sugar
20g Fresh yeast
200g Eggs
50g Milk
200g Butter (320°F or 160°C)
150 g GROUND CHOCOLATE GHANA
In a blender, mix the flour, salt, sugar, yeast, eggs and milk for 5 minutes at the lowest speed so that it’s firm before you add the
butter and Ground chocolate. Continue mixing at one speed higher for 7-10 minutes or until a firm dough has formed. Cover
with plastic and leave to rest at room temperature for 30 minutes. Knock back the dough, cover in plastic and refrigerate overnight. The next day, roll it into nice smooth 70g balls and place in greased brioche tins. Prove at 80-84°F (27-29°C) for approximately 1.5-2 hours.
butter and Ground chocolate. Continue mixing at one speed higher for 7-10 minutes or until a firm dough has formed. Cover
with plastic and leave to rest at room temperature for 30 minutes. Knock back the dough, cover in plastic and refrigerate overnight. The next day, roll it into nice smooth 70g balls and place in greased brioche tins. Prove at 80-84°F (27-29°C) for approximately 1.5-2 hours.
Step02
PASSION FRUIT & MANGO CREAM
7g Gelatin 160 bloom
70g Sugar
4g Pectin X58
400g Mango purée
100g Passion fruit purée
10g Cornstarch
75g Butter
Soak the gelatine in cold water. Mix the sugar and pectin together. Heat the mango and passion fruit purées to 35°C (95°F)
in a saucepan. Whisk in the sugar, pectin and cornstarch. Bring to a boil and add the butter then gelatine. Blend all the ingredients and refrigerate.
in a saucepan. Whisk in the sugar, pectin and cornstarch. Bring to a boil and add the butter then gelatine. Blend all the ingredients and refrigerate.
Step03
CRISP
150g Butter (room temperature)
185g Sugar
185g Flour
5 to 10g Yellow powdered food colorant (fat-soluble)
Blend all ingredients in a blender, roll the mixture out until 2-3mm thick and freeze.
Assembly and finishing
Preheat the oven to 320°F (160°C) and low fan setting. Once the brioche dough has finished rising, pierce the top and fill with passion fruit and mango cream. Be careful not to break the base of the dough. Add the crisps (cut into shape in advance)
and bake for 10 minutes. Increase the heat to 340°F (170°C) and bake for a further 3 minutes..