Sarracenia

Recipe

Created by

Slawomir Korczak - Mexican finalist at World Chocolate Masters 2015, works at Polska European Bakery & Chocolate

Poolish Pre-Ferment

ingredients	preparation
100g bread flour 120g water at 28°C 7g Dry Yeast	Dissolve yeast in water. Mix together all ingredients and leave to rest for 2 hours.

Brioche with Vanilla and Orange Zest

ingredients	preparation
221g Poolish 336g bread flour 150g whole egg(s) 45g milk 24g honey 33g caster sugar 7g salt 1piece(s) vanilla bean pulp 1zest fine orange zest 131g butter	Safe butter, mix together all ingredients with beater at slow speed until smooth. Change to hook and mix dough for 6 minutes. Leave to rest for 5 minutes. Progressively add butter, vanilla and orange zest while mixing until dough is ready. Put dough into greased cambro and leave to rest for 15 minutes. Make three folds with 15-minute intervals and place in refrigerator.

Orange and Apricot Confiture

ingredients	preparation
225g oranges (blanched and diced) 160g Fruit'Purée Apricot Capfruit 160g Fruit'Purée Orange Capfruit 2g yellow pectin 140g caster sugar 1piece(s) vanilla bean pulp	Heat together Fruit'Purée Apricot Capfruit andFruit'Purée Orange Capfruit to 5°C. Mix together sugar and pectin, and add. Bring to a boil, and add oranges and vanilla. Cover with lid and leave to simmer at low heat for 35 minutes. Leave to cool and store in refrigerator.

Chocolate Sablé

ingredients	preparation
3g Himalayan salt 112g icing sugar 38g almond powder 75g whole egg(s) 30g DCP-22EXBRU 225g pastry flour 165g softened butter	Mix together butter, salt, icing sugar and almond powder. Add eggs. Pass flour and cocoa power through sieve, and add. Pour mixture into moulds and freeze.

Chocolate and Hazelnut spread

ingredients	preparation
28g water 78g caster sugar 65g glucose 250g cream 40g invert sugar 200g CHM-P40GHA 100g NPN-HA1BY	Make a light caramel. Boil together cream, invert sugar and glucose. Add to caramel and cook for 1 minute. Leave to cool to 60°C. Pour onto chocolate and hazelnut paste. Emulsify and pipe into moulds.

Hot Chocolate

ingredients	preparation
414g milk 564g cream 15g invert sugar 183g CHD-P72VEN 84g CHM-P40GHA	Boil together milk, cream and invert sugar. Strain onto chocolate and emulsify. Serve immediately.

Finishing and assembly:

Cut brioche into donut shape and place into moulds line with chocolate sablé.
Leave to prove for 90 minutes.
Bake at 180°C for 15 minutes.
Fill bread with confiture and decorate.
Serve bread with hot chocolate and spread.

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