How to make Chocolate and Custard Brioche Rolls.
To make the dough itself is rather easy- so I decided not to have a step-by-step photo to explain. Firstly weigh 120g butter and set aside to become room temperature. Weigh into a mixing bowl 263g plain flour, 30g caster sugar and 5g salt. Roughly mix the dry ingredients together. Once combined, weigh 6g instant yeast into the dry mix. In a measuring jug, weigh 132g eggs (crack approximately 4 eggs, whisk together and pass through a sieve before weighing.) and 45g whole milk. Using an electric mixer and a dough hook, slowly add the liquid into the dry ingredients on a slow speed. Once the all the liquid has been added, increase the speed to medium, allowing the dough to be kneaded. After 5 minutes on the machine, add the room temperature butter and continue on medium speed for a further 5 minutes. Place the dough in a lightly greased bowl, (it will have a sticky consistency) covering it with cling film and place in the fridge for 2 hours. The first photo above was taken at this stage.
Once chilled, it is easier to handle. Lightly dust the worktop with flour and roll the dough into a square, approximately 0.5cm thick. Once rolled, place on a baking sheet and place back in the fridge.
I used a simple creme patissier recipe. Bring to the boil 200g whole milk with one vanilla pod. In a separate bowl, weigh 50g caster sugar and whisk them with 3 egg yolks. Once combined, add 20g plain flour. Pour the hot milk onto the mix, whisking thoroughly making sure not to have any lumps. Remove the vanilla pod, and pour back into the pan and bring to the boil, making sure to be whisking constantly. When cooked, it should have a glossy, thick finish. Allow the creme patissier to cool before using onto the dough. I decided to pipe the creme patissier, which made it easier to spread onto the dough. Chop 100g dark chocolate and sprinkle onto the creme patissier.
To roll the dough, it is important to make sure there are no gaps or air bubbles- this will become more visible once the dough has proved. Once rolled, I cling filmed the dough and placed it back in the fridge for 2 hours. This will make it easier to cut the dough later on. Once chilled, cut the dough using a sharp knife, approximately 2cm thick. (If you’d like to freeze some, I would recommend to freeze then now!) Place on a baking sheet lined with greaseproof paper and allow it to prove. The proving time depends on the room temperature- I left mine for approximately 3 hours at room temperature. However- in a warm environment such as an airing cupboard, may take less time to prove. Once proved, I brushed them individually with egg wash to give it a golden, shiny finish once baked. Place in a pre-heated oven at 160 degrees for 15 minutes, or until golden.
Brioche- with Custard and Chocolate.
One of my absolutely favourite smell, is the smell of freshly baked brioche. It’s that calm feeling you get when you smell freshly baked bread, but brioche is different. It’s richer, its buttery, it’s comforting. I can’t get enough! This recipe is a great way to expand on how to bake with brioche dough. By adding a sweet filling of custard and chocolate, it’s a great afternoon treat with a cup of tea, or a naughty breakfast on a weekend. The dough also holds well in the freezer, so why not have them ready, all you have to do is pop them in the oven! Recipe below, enjoy!
Today I’m going to show you a very cool nail sticker set from Born Pretty Store. They contacted me earlier to review some of their products and I choosed this one. The set contains 12 sheets, they comes in different styles like bows, hearts, crowns, bears, roses and various “gothic”…
My best friend Chris and I go to rather extreme lengths to meet in the middle for this week’s vlogbrothers video.
- Pick a friend.
- Determine the exact midpoint between the two of you. You can use http://geomidpoint.com to help you out.
- Agree to meet there at a certain time.
- Once making the agreement, don’t communicate until you meet in the middle!
- Document the meeting and share it if you want on YouTube, twitter, tumblr, whatever with the hashtag #theartassignment.
Join The Art Assignment: http://www.youtube.com/watch?v=U9lpMFPEj58
Thanks to my friend Chris for being in the video! You can follow him on twitter: https://twitter.com/wategi
I absolutely LOVE lemonades and fresh fruit. I went to this wonderful cafe, Ms. Dahlia’s Cafe, with one of my best friends in Brooklyn. I had the best cucumber lemonade in life! I immediately went on the hunt to find a recipe. in my search, I came across a great blog, A Beautiful Mess, that has some amazing recipes for lemonades. I had to share. So here you go, enjoy, and I WILL POST MY OWN CREATIONS…after the snow melts.