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
  • 336g
    bread flour
  • 150g
    whole egg(s)
  • 45g
  • 24g
  • 33g
    caster sugar
  • 7g
  • 1piece(s)
    vanilla bean pulp
  • 1zest
    fine orange zest
  • 131g

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
  • 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
  • 78g
    caster sugar
  • 65g
  • 250g
  • 40g
    invert sugar
  • 200g
  • 100g

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
  • 564g
  • 15g
    invert sugar
  • 183g
  • 84g

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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