RICH CHOCOLATE BRIOCHE BAKE
This is the most spectacular dessert I have ever made & tastes wonderful! Do not let the # of steps indimidate you. I was very detailed in the prep, but this is really so easy to make. Except for the sugar content in the sml amt of marmalade & the raw sugar dusted on the top, there is no other sugar in this lovely dessert ... but you will not miss it. My source is my Chocolate cookbook by Christine McFadden & Christine France. I promise you will not be sorry if you give this a try. (Times do not include time for choc sauce to cool or 30 min refrigeration time b4 baking.)
Provided by twissis
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a shallow, oven-proof dish (or use PAM).
- Melt chocolate w/marmalade & butter in a heat-proof bowl over just simmering water, stirring occ till smooth. (Choc mixture will be dark, glossy & approach a light pudding consistency).
- Allow choc mixture to cool till just barely warm to the touch (It will have taken on a jam-like consistency at this point).
- Generously spread the melted choc mixture over the brioche slices & arrange them in the dish so the slices overlap (See pic that will post after recipe is published).
- Beat the eggs, milk & cream in a lrg bowl. Pour slowly & evenly over the brioche slices & refrigerate for 30 minutes.
- Preheat oven to 350°F.
- Remove dish from refrigerator, sprinkle w/raw sugar & bake (tented) for 30 minutes. Remove tent & continue baking for 10-20 minutes till the custard has set lightly & the brioche slices are golden brown.
- Allow to sit till the baking dish is just cool enough to handle & serve warm.
- NOTES: I could not get individual brioches or a lrg brioche loaf, so I used a dense Italian bread. A less dense bread does work best as it allows for better absorption of the custard mix. The recipe does not tell you to do this, but I suggest lightly brushing the exposed crusty edges of the overlapping brioche (or bread) slices w/butter using a pastry brush when the tent is removed.
Nutrition Facts : Calories 440.6, Fat 37.1, SaturatedFat 22.3, Cholesterol 161.1, Sodium 96.1, Carbohydrate 29.4, Fiber 5.6, Sugar 14.9, Protein 10.5
COCOA BRIOCHE MORNING BUNS
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Provided by Bill Clark
Categories Breakfast Brunch Dessert Pastry Bake Milk/Cream Egg Butter Cinnamon Dark Chocolate Tree Nut Free Peanut Free Soy Free Chocolate
Yield Makes 18 buns (baked 6 at a time)
Number Of Ingredients 24
Steps:
- Pre-ferment
- Mix flour, milk, and yeast in the bowl of a stand mixer until combined (mixture will be thin, like a batter). Let rise, uncovered, in a warm spot until doubled in size, about 1 hour.
- Dough
- Add egg, milk, and yeast to pre-ferment and attach to stand mixer. Fit with dough hook and beat on low speed until combined. Add granulated sugar, cocoa powder, salt, 5½ cups (687 g) all-purpose flour, and 2 Tbsp. room-temperature butter; mix on low speed until a smooth dough forms. Transfer dough to a large bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, mix 2¼ cups (4¼ sticks) cool butter in the clean bowl of a stand mixer with paddle attachment on low speed until smooth and spreadable but still cool. Turn out onto a sheet of parchment paper and shape butter into a small rectangle with an offset spatula. Cover with another sheet of parchment paper and roll out butter to a 16x12" rectangle. Chill butter until dough is ready (you want to keep butter cool but malleable; don't let it get too firm).
- Turn dough out onto a generously floured work surface and roll into a 24x12" rectangle; position with a short side facing you. Uncover butter and place on top of dough, lining it up along near edge and covering bottom two thirds of dough. Fold top third of dough up and over butter, then fold bottom third up and over (like a letter). Quickly, but gently, roll out dough again to a 24x12" rectangle, flouring work surface and rolling pin as needed to avoid sticking. (If at any point dough gets too sticky to handle or butter is starting to melt, chill in fridge 20 minutes and let firm up before proceeding.) Fold dough into thirds again, wrap in wax paper or plastic, and chill 1 hour.
- Remove dough from fridge and repeat rolling and folding as above, one more time. Cut folded dough into 3 equal rectangles and wrap each tightly in plastic. Chill until ready to use. Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 2 months.
- Filling and assembly
- When you're ready to bake buns, generously butter the cups of a 6-cup jumbo muffin pan; sprinkle each cup generously with raw sugar. Mix together brown sugar, cinnamon, salt, and ⅓ cup (66 g) granulated sugar in a small bowl.
- Working with 1 piece of dough, unwrap and roll to a 12x6" rectangle about ¾" thick. Cut into six 6x2" rectangles. Starting ¼" from top of a short side, cut 2 lengthwise slits in a rectangle of dough to create 3 equal strands. Braid strands and sprinkle generously with brown sugar mixture. Lay 2 or 3 small pieces of chocolate on braid and coil, stacking up onto itself. Place bun, braid side up, in prepared muffin pan. Repeat with remaining 5 rectangles. You will want to use a third of the brown sugar mixture and a third of the chocolate, reserving the remaining brown sugar mixture and chocolate for the remaining 2 pieces of dough.
- Preheat oven to 375°. Loosely cover buns with a kitchen towel or plastic wrap and let rise until a little less than doubled in size, about 30 minutes. (Alternatively, let buns rise in fridge overnight and bake in the morning. If buns have not risen noticeably in fridge, let sit at room temperature 30-60 minutes before baking.)
- Whisk egg and 2 tsp. water in a small bowl. Brush tops of buns with egg wash and bake until tops are puffed and have developed a crisp outer layer, about 35 minutes. (Unmolded buns should sound slightly hollow when tapped.) Let cool in pan 2 minutes, then gently lift out of pan and transfer to a wire rack. Let sit until buns are cool enough to handle.
- Place some granulated sugar in a medium bowl. Working one at a time, toss buns in sugar and return to rack. Let cool completely. Repeat with remaining pieces of dough, or save remaining cinnamon mixture and chocolate pieces separately in airtight containers at room temperature until ready to bake remaining dough. Do ahead: Buns can be baked 1 day ahead. Store airtight at room temperature.
CHOCOLATE BABKA
Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second - with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs. If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.
Provided by Melissa Clark
Categories snack, cakes, project, dessert
Time P1DT3h30m
Yield 2 loaves
Number Of Ingredients 23
Steps:
- Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it's lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.
- In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn't come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
- Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.
- Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.
- Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).
- Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.
- Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.
- Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
- Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
- Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
- Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it's about 9 inches long. Place into a prepared pan, letting it curl around itself if it's a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won't quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
- When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.
- As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.
- Transfer to a wire rack to cool completely before serving.
More about "rich chocolate brioche bake recipes"
CHOCOLATE BRIOCHE - THE NOVICE HOUSEWIFE
From novicehousewife.com
Cuisine FrenchCategory BreadServings 1Total Time 14 hrs 10 mins
CHOCOLATE BRIOCHE BREAD RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 1Category BreadCuisine FrenchTotal Time 3 hrs
HOMEMADE CHOCOLATE BRIOCHE BABKA - ANA'S BAKING …
From anasbakingchronicles.com
BEST CHOCOLATE HAZELNUT BRIOCHE CAKE RECIPES | BAKE WITH ...
From foodnetwork.ca
CHOCOLATE BRIOCHE - PROJECT PASTRY LOVE
From projectpastrylove.com
RICH CHOCOLATE BRIOCHE BAKE - PLAIN.RECIPES
From plain.recipes
HOW TO MAKE A CREAMY BRIOCHE AND EGG BAKE - VIDEO | MYRECIPES
From myrecipes.com
HOW TO MAKE YOUR OWN CHOCOLATE BRIOCHE AT HOME
From hotelchocolat.com
BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD
From delish.com
CHOCOLATE BRIOCHE BREAD PUDDING - STEVEN AND CHRIS
From cbc.ca
WHAT’S SO SPECIAL ABOUT BRIOCHE? - ACE BAKERY
From acebakery.com
CHOCOLATE CHUNK BRIOCHE BREAD PUDDING - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BRIOCHE AU CHOCOLAT LOAF - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE BABKA: SOFT BRIOCHE SWIRLED WITH CHOCOLATE ...
From bakingamoment.com
SWEET RICH BREADS AND BRIOCHE - CKBK
From app.ckbk.com
CHOCOLATE CHIP BRIOCHE BREAD PUDDING - THE HEIRLOOM PANTRY
From theheirloompantry.co
MAKE AHEAD FRENCH TOAST BAKE ... - REAL FOOD WITH SARAH
From realfoodwithsarah.com
BRIOCHE WITH CHOCOLATE GANACHE ... - MY DIVERSE KITCHEN
From mydiversekitchen.com
EASY BRIOCHE FRENCH TOAST CASSEROLE ... - BAKE & BACON
From bakeandbacon.com
RICH CHOCOLATE BRIOCHE | CHOCOLATE BRIOCHE, NO BAKE CAKE ...
From pinterest.co.uk
BAKING WITH BRIOCHE DOUGH - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE HAZELNUT BRIOCHE CAKE - THE HOME CHANNEL
From thehomechannel.co.za
CREAMY BRIOCHE AND EGG BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
FOODCOMBO
BUTTERY BRIOCHE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
EXTRA-RICH BRIOCHE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE BRIOCHE BREAD PUDDING - STEVEN AND CHRIS
From cbc.ca
CHOCOLATE ALMOND BRIOCHE BAKED FRENCH TOAST - MODERN HONEY
From modernhoney.com
GLUTEN FREE CHOCOLATE CHIP BRIOCHE - EASY BRIOCHE LOAF RECIPE
From theglutenfreeblogger.com
HOMEMADE CHOCOLATE CHIP BRIOCHE ROLLS - MAGDA'S OVEN
From magdasoven.com
CLASSIC BRIOCHE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
CHOCOLATE BABKA RECIPE
From simplyrecipes.com
21 RECIPES WITH BRIOCHE BREAD (FOR LEFTOVER BRIOCHE ...
From bakingwithbutter.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
CHOCOLATE BRIOCHE SWIRL LOAF - MIDWEST LIVING
From midwestliving.com
SALTED CHOCOLATE BRIOCHE BREAD - FOODNESS GRACIOUS
From foodnessgracious.com
CHOCOLATE BRIOCHE - THE SWEET OCCASION
From thesweetoccasion.com
BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
BUTTERY BRIOCHE PASTY WITH DARK CHOCOLATE - ETALK
From more.ctv.ca
CHOCOLATE CINNAMON BRIOCHE BABKA RECIPE - FOODAL
From foodal.com
BRIOCHE - RECIPETIN EATS
From recipetineats.com
CHOCOLATE-FILLED BRIOCHE RECIPE | MYRECIPES
From myrecipes.com
#time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #dinner-party #chocolate #eggs #brunch #taste-mood #sweet #4-hours-or-less
You'll also love