Monday, October 6, 2014

Northwest Chocolate Festival 2014 (part 2 the step by step)

Bacon chocolate brioche with
milk chocolate ganache

Day 1

1-Scale all your ingredients

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 2

1-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

et voilà

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