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Sunday, August 06, 2006
Il fait chaud! - Brioches au coeur de chocolat

[It's hot! - Chocolate-hearted brioches]
Despite allowing you to go to the swimming pool/beach instead of doing the really-urgent-things-to-do, the heat wave that hit the south of France has few advantages.
Though, I try to remain as optimistic as possible.
OK it's deadly hot. But yeast is active at high temperatures, isn't it?

I really love to work with fresh yeast: its strong peppery smell; its lovely soft-rubber texture that's transformed in an airy mousse with hydration-warming.
However I always find it a bit difficult to get dough to rise properly during cold winters. Thus summer is, for me, the perfect time for a bit of yeast action: from chocolate soft rolls to bread; from cinnamon rolls to foccacia.

I do think that yeasted goods are highly rewarding for some reasons. One of them might be the scrumptious smell of freshly baked bread/rolls that fills the entire house or the delightful relation between the dough and you during the kneading-part of the job (once I start kneading the dough and feel it becoming warmer and softer it would be hard to stop me).

La brioche
Brioches are the typical pastry French children are served for breakfast or for le goûter and I was no exception.
I remember waiting endlessly for my dad to bring me to the boulangerie les mercredis [Wednesdays] where I would always have une brioche au sucre s'il-vous-plait [a sugar brioche, please]. These brioches were special in two ways, the first one being the ritual and the second one being the hidden surprise inside the brioche.
Because surprise there was! The first bite wouldn't tell you anything, but from the second bite you'd discover a melting chocolate heart.

Brioches au coeur de chocolat
makes 24 small brioches

500ml warm milk + extra milk
42g fresh yeast
1kg flour
200g caster sugar
a pinch of salt
2 large eggs
160g melted butter
24 milk or dark chocolate squares

Combine the milk, yeast and a teaspoon of the sugar in a bowl. Stir once or twice and allow rising for at least 10 minutes.
In a large bowl, mix the flour, remaining sugar and salt. Make a well in the centre and pour the yeast mixture on top of it.
Add the eggs and melted butter and mix, first with a round knife and then with your hands – until it forms a ball.
Place the dough on a lightly floured surface and knead for 8-10 minutes. It should be soft and not sticky.
Butter generously a large bowl. Place the dough in the buttered bowl and let rise overnight in the fridge.
The next morning, allow the dough to come at room temperature.
Preheat the oven to 200°C.
Knead the dough and form small 90g balls and insert a chocolate square in the centre of each ball.
Fill two 12-bun muffin tin with the dough balls and let rise for 20 minutes. Brush with a little milk, then bake in the preheated oven for 15 minutes.
If the tops get too brown loosely cover with foil.

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14 sweets:
Blogger Sandra Le Petrin said something sweet:

La 1ere fois que j'ai fait des croissants, une pâte levée feuilletée, il faisait 32°C dans ma cuisine.. mais la gourmandise n'a pas de saisons!! Je suis comme toi, j'adore l'odeur de la levure fraîche peut-être parce que c'est ce que ma mère m'envoyait acheter à la boulangerie toutes les semaines.. Tu peux augmenter un peu les doses de levure en hiver 50-60g par kilo de farine, augmenter aussi les temps de levée mais moi, hiver comme été, je fais lever dans mon four éteint avec la lumière du four allumée: un bon petit nid!!

06 August, 2006 13:45 

Blogger David said something sweet:

It just got cool enough to turn on the oven. Bravo for taking advantage a few days of respite from le chaleur.

06 August, 2006 14:17 

Blogger Anne said something sweet:

Sounds lovely! Can these be frozen when they're baked? I'd find it a bit hard to finish off 24 of these little beauties in one go ;)

06 August, 2006 15:58 

Blogger Unknown said something sweet:

Yummy.... can I use dry yeast instead of the fresh one? How much do I need to substitute?

06 August, 2006 16:09 

Anonymous Anonymous said something sweet:

ça a l'air tellement bon sur ce beau torchon ;)

06 August, 2006 16:35 

Blogger Elodie said something sweet:

La gourmandise c'est par monts et par vents !
Oh Fanny elles sont trop tentantes tes brioches !
Well done !!!

06 August, 2006 19:35 

Blogger Julia said something sweet:

O, sounds indeed as a very delicious surprise brioche! :)
And I completely agree about the fresh yeast, it’s such a special product, way better than dry yeast...very nice post! :)

06 August, 2006 22:39 

Anonymous Anonymous said something sweet:

C'est drole Fanny. J'ai moi aussi fait de la brioche vendredi ;-) C'est dans le vent. La mienne n'avait pas de chocolat, mais tu me donnes de tres bonnes idees gourmandes !

07 August, 2006 00:53 

Blogger May said something sweet:

As if this brioche needed to be any more decadent but I'm looking at it and thinking it would make fabulous French toast, piled high with summer fruit.

07 August, 2006 04:50 

Anonymous Anonymous said something sweet:

Brioche is one of my favorite breads. I love to have it for breakfast with butter and jam. Although chocolate sounds pretty good too.

07 August, 2006 04:59 

Blogger Jen said something sweet:

HI Fanny, these brioches look wonderful, especially when there is a surprise in store : )
Just wondering whether brioches are supposed to be moist or dry? I have had both dry and moist but am unsure whether which kind it is meant to be

07 August, 2006 12:55 

Blogger Joycelyn said something sweet:

hi fanny, i can just imagine the beautiful perfume of your perfect brioche and the pleasure of the surprise of biting into its chocolate delectable!

07 August, 2006 14:28 

Blogger Marilyn said something sweet:

Jusr a few days ago I tried to bake the exact same thing! My results, however, were more or less disastrous. I'll definitely try your recipe sometime soon :)

08 August, 2006 04:33 

Blogger sooishi said something sweet:

elles sont ravissantes!
J'aimerais beaucoup voir l'intérieur...

09 August, 2006 04:43 

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