|Bacon chocolate brioche with|
milk chocolate ganache
2-Follow the steps in the video
3-Make the ganache :
Cut the milk chocolate (300gr) and place it in a small bowl.
Bring the heavy cream to a simmer (150gr), and pour it over the chocolate
Stir until smooth, let mature in a cool place overnight.
4-Cut some bacon in small pieces and par cook them on the stove
reserve the bacon overnight in the fridge.
Day 21-Cut the dough in small pieces (between 1 and 2 ounces) 40gr.
2-Add some of the bacon to each pieces of dough
3-Roll the dough into a perfectly smooth ball
4-Proof for 2 hours in a proof box (4 hours in a warm kitchen)
5-Bake at 360°F (180°c) for 5-6 minutes
6-Allow to cool and inject some ganache into the roll with the help of a piping bag