Brioche With Chocolate Centres Food

WARM CHOCOLATE BRIOCHE PUDDING

Steps:

• Preheat oven to 325 degrees F.
• To make the pudding: In a saucepan add the milk, vanilla, and a 1/4 cup sugar. Heat until just boiling. In a bowl mix yolks, remaining 1/4 cup sugar and salt. Add cream to yolk mixture when cream mixture has reached a boil.
• Meanwhile, heat the chocolate in a double-boiler until melted. Place melted chocolate in a large bowl and add warm cream. Mix in diced brioche.
• Pour the mixture into 8 (4-ounce) ramekins coated with nonstick cooking spray. Bake in preheated oven for 12 to 15 minutes.
• Unmold and serve warm with whipped cream, chocolate sauce and fresh raspberries and mint sprigs.
• Combine water, cream, sugar, and cocoa in a saucepan. Bring to a boil and immediately reduce to a simmer. Let mixture simmer until liquids thicken. Pass through a fine mesh sieve.

MAMA'S CHOCOLATE TEAR & SHARE BRIOCHE

Steps:

• Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
• Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
• While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
• When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
• Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
• Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
• When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
• Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds). Place a square of chocloate in the centre of each piece of dough then form into a ball.
• Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
• Place in a preheated oven at 230 c (450 F) for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
• Remove from tin & allow to cool.Divide the icing sugar into 2 bowls. Add the cocoa powder to one & add a tiny bit of hot water at a time to each, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
• Tear off a piece when you want & enjoy!

BRIOCHE WITH CHOCOLATE CENTRES

Steps:

• Place flour and yeast in the bowl of an electric mixer fitted with a dough hook.
• Place warm milk, vanilla and sugar in a seperate bowl and mix until combined.
• Add milk mixture and egg yolks to flour and beat on medium speed until dough is a smooth ball.
• Continue beating, adding butter, a little at a time, until it is all incorporated and well beaten.
• Alternatively, mix the flour mixture and the yeast mixture in a bowl until a soft dough forms.
• Transfer dough to a lightly floured surface and knead until combined.
• Cover dough and set aside for 1 1/2- 2 hours or until it has doubled in size.
• Knead dough on a lightly floured surface until it is soft and elastic, then divide it into 8 equal pieces.
• Flatten dough slightly in the palm of your hand.
• Place a piece of chocolate in the middle of dough and fold over excess dough to enclose.
• Place brioche in greased and floured HIGH muffin moulds or Brioche tins, cover and set aside for 1 hour or until it is well risen.
• Bake in preheated 350F (160C) oven for 15-20 minutes or until brioche are golden brown.
• Serve warm with a strong coffee.

CHOCOLATE ORANGE BRIOCHE BREAD PUDDING

Steps:

• Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
• Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
• Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
• Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
• Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.

BRIOCHE WITH CHOCOLATE CHIPS ABM

Steps:

• Put all in the bread machine in the order needed for your machine.
• The original recipe calls for 2 packets of vanilla sugar and 3 Tbsp sugar.
• Freeze the chocolate chips to stand a chance of them not melting and giving you swirl bread.
• Use the sweet bread setting on your machine, time to cook will vary, for me, 3 hours and 20 minutes.

COCOA BRIOCHE MORNING BUNS

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.

RICH CHOCOLATE BRIOCHE BAKE

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.