109 g flour T65
2 g sea salt
11 g sugar
2 g dry frozen yeast (Gold)
16 g butter
30 g milk
30 g water
Total weight: 200 g
Step
Mix everything together for 3 minutes in 1st speed, then
8 minutes in 2nd speed. The dough should end around 23/24°C.
Let ferment 1 hour outside then 12 hours at 3°C.
2. COTTON CHOCOLATE BRIOCHE WITH COINTREAU®
Ingredients
For chocolate ganache :
88 g whole milk
5.3 g orange zest
88 g Ocoa 70% dark chocolate
For brioche :
210 g T55 gruau
140 g T65 tradition flour
9 g dry yeast (Gold)
6 g sea salt
158 g butter
105 g fermented dough
175 g whole eggs
10.5 g whole milk (1)
24.5 g Cointreau® 60%
17.5 g honey
70 g sugar
88 g candied oranges
105 Ocoa 70% dark chocolate pieces
Step
Make a ganache with milk, orange zest and the Ocoa 70%. Chill
in the fridge. Start mixing together the flours, dry yeast, sea salt,
cubed butter, fermented dough, whole eggs, milk, Cointreau®
and honey for about 20 minutes. At this stage, the dough
should be around 21/22°C. Add gradually the sugar and mix for
about 15 minutes and until you reach 23/24°C. Add the cold
chocolate ganache and mix until you reach 24°C and the right
elasticity. Add the candied oranges and chopped chocolate.
Let ferment for around 1 hour. Give a fold and chill overnight.
Scale and pre shape then let rest 30/45 minutes in the fridge.
Shape and proof about 1.5 hours. Bake at 155°C, 0%, speed 2,
for 14/15 minutes.
3. COINTREAU® BROWNIE
Ingredients
51 g butter
37 g sugar
8 g inverted sugar
1 g Fleur de sel
58 g Ocoa 70% dark chocolate
26 g T55 flour
23 g cream
37 g eggs
10 g Cointreau® 60%
Total weight: 251 g
15 g per brioche
Step
Combine together soften butter, sugar, inverted sugar and
Fleur de sel. Incoporate the melted chocolate (45/50°C). Add
the sifted flour, then the heavy cream and whole eggs (at room
temperature). Finish with the Cointreau®. Chill in the refrigerator
for about 1 hour. Pipe in the center of the brioche after proofing
4. MANDARIN GELLAN
Ingredients
191 g Mandarin puree
38 g passion fruit puree
17 g sugar
4 g gellan powder
Total weight: 250 g
15 g into a 4 cm ½ spheres
Step
Mix the sugar with the Gellan and add it to the purees before
40°C. Bring to a boil and cast. Refrigerate.
5. CHOCOLATE SABLÉ
Ingredients
72 g butter
33 g raw sugar
1 g Fleur de sel
33 g hazelnut powder
11 g eggs
66 g T55 flour
13 g extra brut cocoa powder
Total weight: 229 g
12 g per brioche
Step
Take out the butter 30 minutes in advance to make it slighlty
more soft. Then combine with the remaining ingredients with the
paddle attachment until you get a crumbly texture. Freeze and
use.
6. ASSEMBLY
Ingredients
4 x 20 g chocolate Cointreau® brioche – star ring
15 g Cointreau® brownie – piping bag
15 g mandarin gelan – 4 cm ½ spheres
12 g chocolate crumble
PM Codineige
Step
Divide the brioche at 4 x 20 g and shape as a round. Let rest
for 30 minutes in the fridge. Shape slighlty to make it pointy.
Drop 4 pieces in the mold. Proof at 27°C, 80% for 1h30 then
pipe the brownie in the center. Sprinkle some chocolate sablé
and add the mandarin gelan. Bake at 155°C for 15 minutes,
fan 3, 100%.
