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Raspberry Bread
3 steps
Bun cake Chocolate and Hazelnut Bun Cake
The recipes are being created and will be available soon.
Valrhona School Chef
Viennoiseries
Brioches and pastries
Bun cake Chocolate and Hazelnut Bun Cake
5 steps
Made with
MADAGASCAR 80% |
AZELIA 35%
For
Step 1
Hot chocolate for the brioche
ingredients
220.0g
Lait entier UHT
105.0g
Crème UHT 35%
65.0g
MADAGASCAR 80%
For 390.0g
Description
For the hot chocolate:
Heat the liquids and emulsify with the melted couverture.
Store at 35°F (2°C).
Step 2
Chocolate brioche dough
ingredients
750.0g
Farine de Gruau
15.0g
Sel fin
40.0g
Levure biologique
90.0g
Sucre semoule
60.0g
Sucre inverti
225.0g
Chocolat chaud
225.0g
oeufs entier
225.0g
Beurre sec 84%
165.0g
Chocolat chaud
For 1795.0g
Description
For the chocolate brioche:
Place the flour, salt, sugar, yeast, honey, hot chocolate (at 35°F or 2°C) and eggs in the bowl of a food processor. Knead for 8 minutes at the lowest speed, then for 8 minutes on the next lowest speed and finally incorporate the butter back on the lowest speed until the dough is smooth. Finally, baste with the second portion of hot chocolate.
Once kneading is complete, the dough’s temperature should be 75°F (24°C).
Step 3
Pastry glaze
ingredients
40.0g
Jaunes d’oeufs
10.0g
Crème UHT 35%
For 50.0g
Description
Mix the yolks and cream.
Keep refrigerated.
Step 4
Azélia coating
ingredients
75.0g
Huile de pépins de raisin
730.0g
AZELIA 35%
For 805.0g
Description
Melt all the ingredients together and
warm to 90°F (31°C) before use.
Step 5
Assembling and finishing the chocolate and hazelnut bun cake
ingredients
4.0g
VAKANA perles de vanille Madagascar
48.0g
BÂTONS PETITS PAINS FAÇON GIANDUJA (pièces)
600.0g
Noisettes concassées grillées
For 652.0g
Description
Make the brioche dough and flavor it with the vanilla pearls. Leave to prove for 30 minutes at room temperature, then 12 hours at 40ºF (3ºC). Cut 150g of dough per brioche, roll each one up and chill for 1 hour.
Apply the Raspberry Inspiration or AZÉLIA 35% glaze and coating. Roll out the dough to a depth of 2mm and a width of 17cm. Roll lengthwise around two RASPBERRY
INSPIRATION STICKS or GIANDUJA-STYLE STICKS, then add two more sticks. Place in a 20 × 5cm cake tin. Leave to rise for about 90 minutes at 80°F (28°C). Brush
the top with glaze, then sprinkle with almond slivers for the raspberry bun cake, or crushed hazelnuts for the chocolate and hazelnut bun cake.
Bake at 300°F (150°C) for approx. 16 minutes. Warm the coating to 90°F (31°C), dip the tops of the cold brioches into the coating and leave to set. Sprinkle with Raspberry Crispy or crushed hazelnuts before the coating sets completely.
