Ingredients
Brioche
- 20 g Milk
- 20 g Yeast
- 350 g baker's flour
- 1 teaspoon salt
- 60 g sugar
- 170 g Butter
- 4 eggs
- 1 egg yolk
CHOCOLATE GANACHE
- 200 g dark chocolate (minimum 70%)
- 160 g pure cream
CUSTARD
- 4 eggs
- 600 g pure cream
- 100 g caster sugar
- 2 teaspoons vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place milk and yeast into mixing bowl and heat 2 minutes/37 degrees/speed 2
Add baker's flour, eggs, sugar and salt and knead 10 minutes/interval speed, while adding butter little-by-little through hole in mixing bowl lid onto rotating blades
Transfer dough into a large oiled bowl, cover with plastic wrao or a damo kitchen towel and leave to prove in a warm place until doubled in size (approx 3 hours)
Grease a loaf tin and set aside. Transfer dough onto Thermomat or floured surface and gently flatten with floured hands to form a rough rectangle. Roll the rectangle into a log shape, approximately the length of the tin. Place dough itno prepared tin, seam side down, and cover with plastic wrap or a dampkitchen towel. Leave to prove in a warm place until dooubled in size. Meanwhile, preheat oven to 180 degrees
Brush surface with egg yolk and bake for 30 minutes or until dark golden brown. Remove Brioche from loaf tin and allow to cool on a wire rack before slicing into thick slices.
Place dark chocolate into mixing bowl and grate 10 seconds / speed 8
Add cream and heat 3 minutes / 50 degrees / speed 3. Allow ganache to cool slightly and thicken. Set aside to wait for assembly step
Place all custard ingredients into Thermomix jug and mix 10 seconds / speed 5.
Preheat oven to 170 degrees
Line a springform tin with baking paper - base and sides
Place pieces of sliced brioche in a single layer in a baking dish. Pour over enough custard to soak the brioche.
Gently squeeze custard mixture out of brioche and press into lined springform tin.
Once a single layer has been pressed into the tin, drizzle over chocolate ganache
Repeat soacking brioche, pressing lightly into tin, then drizzling with chocolate ganache until all brioche is used up
Bake in a 170 degree oven for around 45 minutes, or until middle is just set.
Whilst still warm, slice and serve with vanilla ice cream or cream.
BRIOCHE (from The Basic Cookbook)
CHOCOLATE GANACHE (from The Basic Cookbook - double recipe))
CUSTARD
ASSEMBLY
Tip
If you want to make a larger gateau, simply double brioche recipe, make two two loaves, and double ganache and custard quantities. Can easily be cooked in a ceramic casserole dish also
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
YUUUUUUUUUUMMMMMM!!!!! Love this stuff !!!
Absolutely delicious! Thanks for sharing Jane