i received a copy of this book for christmas last year and have been woefully neglectful when it comes to trying out these recipes. i lent it to a good friend that has more than made up for my neglect and she helped me make my first bread from it this past weekend. i thought a brioche with chocolate ganache sounded pretty heavenly. it was fun and super easy to make. and i was right, it tasted divine! here's the recipe we used. i am definitely encouraged to make more of these recipes!
1 pound brioche dough (grapefruit sized)
1/4 pound bitter sweet chocolate finely chopped (semisweet works too, but not as well)
2 tbsp unsalted butter, plus more for greasing the pan.
4 tsp unsweetened cacao powder.
1 tbsp rum
5 tablespoons corn syrup.
1 egg white lightly beaten with 1 tbsp of water.
Granulated sugar for sprinkling on top
Making the ganache:
1. Melt the chocolate over a double boiler or in a microwave on low heat, until smooth. Remove from heat, add the butter and stir until incorporated.
2. Stir the cocoa powder into the rum, add the corn syrup, and mix until smooth. Add to the chocolate.
3. Assembling the brioche:Lightly butter 9 x 4 x 3 inch nonstick loaf pan. Dust the surface of the refrigerated brioche dough with flour and cut off a one pound piece. ( I flour my hands and work area more so than the dough)Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around the ball a quarter turn as you go. Using a rolling pin, roll out the ball into 1/4 inch thick rectangle, dusting with flour as needed.
4. Spread 1/2 cup of the ganache evenly over the rectangle, leaving a 1 inch border all around. Starting at the short end, roll up the dough, being careful to seal the bare edge.
5. Gently tuck the loose ends underneath, elongate into a oval , and drop into the prepared pan.
6. Allow to rest 1 hour and 40 minutes.
7. Preheat the oven to 350° F. Using a pastry brush, paint the top crust with egg white. Sprinkle lightly with the granulated sugar.
8. Bake the brioche for about 45 minutes, or until the top is golden brown and the sugar caramelizes. Due to the butter in the dough, the brioche will not form a hard crust.
9. Remove from the pan and cool slightly, then drizzle the remaining 1/4 cup of ganache over the top crust. Cool completely and slice.
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