Chocolate Streusel:
Ingredient A:
| 190g | Butter |
| 160g | Sugar |
| 36g | Brown Sugar |
Ingredient B:
| 180g | Prima Superior Bread Flour |
| 190g | Almond Flour |
| 15g | Cocoa Powder |
| 4g | Salt |
Decoration:
| 300g | Topping Cream |
| 10 pcs | Amarena Cherry |
Brioche Dough:
| 360g | Prima Superior Bread Flour |
| 25g | Prima Superfine Wholegrain Flour |
| 225g | Butter |
| 170g | Egg |
| 155ml | Milk |
| 65g | Sugar |
| 40g | Cocoa Powder |
| 10g | Salt |
| 8g | Osmotolerant Yeast |
Chocolate Streusel
1. Mix Ingredient A until light and fluy.
2. Mix Ingredient A and Ingredient B.
3. Freeze and grate the dough. Set aside.
Brioche Dough
1. Mix all ingredients (except butter) and knead into dough.
2. Add butter and knead into a smooth dough.
3. Rest the dough for 1 hr, fold and rest for another hour until
doubled in size.
4. Degas and shape dough into 75g balls. Place into paper mould.
5. Proof dough until doubled in size.
6. Cut and insert cherry into the dough. Sprinkle grated streusel on
top of the dough.
7. Preheat oven to 180°C and bake for 20 mins. Let it cool.
8. Whip and pipe the cream, then top with cherry.
Makes Approx. 10 Pieces
This recipe is developed in collaboration with SHATEC.
