Friday, March 25, 2011
No Knead Brioche filled with Chocolate Ganache
Makes one (1 lb.) loaf
Recipe from Artisan Bread in Five Minutes a Day
’s Kitchen Alice
You and your friends are going to LOVE this rum-kissed chocolate filled pastry! Serve this special dessert with hot tea or your favorite coffee.
Special Equipment: double boiler (or a heat proof glass bowl set over a pan of simmering water); rolling pin; pastry brush; plastic wrap; oil spray; cooling rack
1 pound (grapefruit-sized portion) No-Knead Brioche dough (defrosted overnight in the refrigerator, if frozen)
¼ pound bittersweet chocolate, finely chopped
2 Tablespoons unsalted butter, plus more for greasing pan
4 teaspoons unsweetened cocoa powder
1 Tablespoon rum
5 Tablespoons corn syrup
Granulated sugar for sprinkling on top
Make the ganache: Melt the chocolate with 2 Tablespoons of unsalted butter over a double boiler until smooth. Stir until incorporated.
Stir the cocoa powder into the rum, add the corn syrup, and mix until smooth. Add to the chocolate butter mixture. Set aside.
Assembling the brioche: Lightly butter a 9 x 4 x 3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using a rolling pin, roll out the ball into a ¼ -inch-thick rectangle, dusting with flour as needed.
Spread ½ 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 edges.
Gently tuck in the loose ends underneath, elongate into an oval, and drop into the prepared pan.
Spray a piece of plastic wrap with oil spray. Cover the dough loosely with the plastic wrap. Allow to rest for 1 hour and 40 minutes. (The dough will rise just a little bit, but will rise even more as it bakes.)
Preheat the oven to 350°F. Using a pastry brush, brush the top crust with egg wash. Sprinkle with the sugar. Bake the brioche for about 45 minutes or until the top is golden brown and the sugar caramelizes. Due to the fat in the dough, brioche will not form a hard, crackling crust. Remove from the pan and cool slightly; then drizzle the remaining ¼ cup of ganache over the top crust. Cool completely and slice.