Inspiration Raspberry Laminated Brioche

Instructions

FIRST DAY

Prepare the dough.

1. In the bowl of the stand mixer add the 2 kinds of flour, previously sieved, along water, egg, milk powder, honey, sugar, yeast and salt. Knead with the hook at speed 1 and leave until we obtain an almost developed dough. It will take us about 10-15 minutes depending in our kneader.
2. Cut half Tahiti Norohy vanilla pod in half, open lengthwise and remove the seeds by sliding a knife inside.
3. Add half of the butter along with vanilla and knead again until completely integrated.
4. Integrate the other half and knead again until completely absorbed. We must obtain a perfectly developed dough.
5. Remove the dough from the bowl, make a ball and place it in an airtight container, previously greased, until it grows 1/3 of its volume. In my case, it was 2 hours 35 minutes to 72,8ºF/22,7ºC.
6. Keep it in the fridge until the next day.

Prepare raspberry whipped ganache.

1. Melt Inspiration raspberry Valrhona chocolate beans in a bowl in a bain-marie. Set aside.
2. In a small saucepan, add 60 g of liquid cream and bring to the boil.
3. Remove from the heat and pour, little by little, the hot cream over the melted chocolate. We will do it in several batches and in small quantities, mixing with a whisk after each addition. At the first addition, the mixture will thicken slightly, that's normal, stir very well and pour another small amount. We will observe that the consistency will become fluid.
4. Add the rest of the cream, as detailed, and mix very well with the whisk until a homogeneous mixture is obtained.
5. With the help of a blender, blend at low speed, without moving or lifting it, until a shiny and homogeneous mixture is obtained.
6. Add the 135 g of cold cream and mix with the whisk until homogeneous.
7. Cover with cling film, the plastic should be in direct contact with the surface of the cream.
8. Store in the refrigerator for 4 hours or until the next day.

SECOND DAY

Make the butter sheet.

1. Prepare two teflon sheets and place the butter cut in 6 pieces on one of them. Cover with the other sheet and began to beat it with the aid of a roller to flatten it.
2. Flatten square, or as much as possible, about 20 cm side (or the width we have given to our dough).
3. It is very likely that the butter has become very hot and has a melting texture. Place in the freezer until it has a firm, but malleable consistency.
4. NOTE: If we use extra dry butter, it usually comes in a sheet format. We only need to adjust the size and the desired amount, beating it with a rolling pin to flatten it slightly.

Stretch the dough.

1. Take the dough out of the fridge and proceed to stretch it. We will work with a cold dough, from the fridge.
2. Lightly sprinkle a work surface with flour and roll out the dough. We will form a rectangle of 32 x 20 cm.
3. Set aside.

Laminate the dough.

1. Place the butter in the middle of the dough, so that the width of the butter and the width of the dough is the same.
2. Fold the ends of the dough on the butter, bringing each of them to the center. Seal well the union of both folds in the center as well as the sides. The dough should be completely sealed by each of its sides.

Stretch the dough and make the first simple fold.

1. Lightly sprinkle the work surface with flour and proceed to stretch the dough. Pass the roll of a single pass, from the center towards the ends, and avoiding insisting in the same place. Stretch the dough and make the first simple fold.
2. As we stretch the dough, we will try to lift this from the work table from time to time to make sure it does not stick to the table (it could damage the final layers making breaks). In case it is necessary to sprinkle a little flour, we will do it without exceeding.
3. Stretch until reaching about 35 x 20 cm.
4. Using a knife or pizza cutter, cut a thin thread from the two upper ends. This way we equate the dough sides.
5. Make the first fold, take one end to the center and repeat the same process with the other end placing it on the previous one. Just as if we were closing a triptych.
6. Roll gently on the surface to join the folds, cover with film and take the cold for 30 minutes.
7. NOTE: The dough cuts are not thrown, you can keep them wrapped in film (even freeze them) to add them to future doughs. Even in the next elaborations of Danish dough or puff pastry, bread, brioche … You can add between 20-25% of the total weight of the flour.

Make second fold.

1. Sprinkle the work surface lightly with flour and strain the dough.
2. Stretch again until reaching the same length as the previous time, 45 x 20 cm
3. Cut the ends again and fold in the same way as the previous time.
4. Cover with film and refrigerate for 30 minutes.

Third and final fold.

1. Repeat the same steps as in the second fold.
2. Cover with film and place in the fridge for 30 minutes.

Make the last stretch before making the bread.

1. Line 3 round pans of 15 cm diameter with baking paper. Set aside.
2. Take the dough out of the fridge and proceed to stretch it out.
3. Sprinkle the work surface lightly with flour and roll out the dough. We will give dimensions of 45 x 20 cm) approximately.
4. As you stretch out the dough, remember to raise the dough from time to time from the work surface to make sure it does not stick to it and sprinkle a little flour if necessary.
5. Once we have the measurements in our dough, we will cut a strip from each side to equal the dough and leave the puff pastry layers "visible".
6. Divide the rectangle to obtain 6 strips of 1 inch (2,5 cm) wide.

Shape brioches.

1. Take 2 strips of dough and place, on a clean work surface, with the flaky side facing upwards.
2. Braid as seen in the video.
3. Hold one of the ends and roll the other one over it to form a conch shell.
4. Place the end of the braid under the bread and put it inside a pan.
5. Repeat the process with the rest of the breads.
6. Spray with some water, cover with film and let them rise until they double in volume. In my case it was  3 hours 40 minutes to 71,6ºF/21,7ºC.
   

Bake.

1. Preheat the oven to 392ºF/200ºC (convection).
2. Brush the breads with beaten egg with salt, avoid painting the layers, just brush the surface.
3. Place in the oven at half height and bake 10 minutes.
4. After this time we reduced to 355ºF/180ºC and bake 20 minutes more. If the breads acquire a very intense golden brown, we will cover with aluminium foil in the final minutes of baking.
5. Remove from the oven, place on a rack and let stand in the pans for 5 minutes.
6. Unmould and leave to cool completely.

Prepare raspberry coating.

1. Melt Inspiration raspberry Valrhona chocolate until it reaches 113ºC/45°C.
2. On the other hand, add the cocoa butter in a saucepan and melt it. Do this over medium low heat and I recommend from time to time.
3. Incorporate the melted cocoa butter, little by little, over the raspberry chocolate. Stir with the help of a whisk to homogenize the mixture.
4. Let the couverture cool to 95ºF/35ºC.

Cover laminated brioches with the raspberry coating.

1. Place a rack over a serving dish or bowl and place a sliced brioche on top. Pour the raspberry topping over half of the brioche.
2. Let drain for a couple of minutes.
3. Decorate with sweet freeze-dried raspberry (Raspberry Crispy) and let the topping harden.
   

Whip raspberry ganache.

1. To whip ganache, it must be very cold.
2. Add the ganache in the bowl of a KitchenAid mixer or in a bowl to beat with an electric whisk.
3. Whip the ganache at medium speed for 1-2 minutes. We must obtain a creamy texture.
4. We should not exceed the beating time since we run the risk of damaging the ganache.
5. Transfer into a piping bag with a SF18 Decora star nozzle or any other of your choice.
   

Finish decorating.

1. Sprinkle the other half of the brioche with powdered sugar to prevent it from falling on the raspberry coating, cover with a scraper.
2. Pipe some whipped raspberry ganache and decorate with an Inspiration raspberry Valrhona bean.
3. Serve.
   

Notes

Important points to make the dough:

• First important point: Pound cold butter, it will be easier to soft and reshape.
• Second important point: Work with a cold dough.
• Third important point: When you pound butter it turn soft but chill. It will be easily manageable.
• Fourth important point: Butter mustn´t be at room temperature or warm, because it will be absorbed by the dough rather than forming layers.
• The final amount of water to be added to the dough will depend a little on the quality of the proteins in the dough or their absorption capacity. If necessary, we can add 5-10 g more water. The consistency of the dough should be very pleasant to the touch and easy to handle.
• For each gram of dry yeast we will use 3 g of fresh yeast.
• Natural vanilla can be replaced by vanilla extract, but the final flavor and aroma will have nothing to do with it.
• I have used extra dry butter, but when I made the Fujisan bread I used Kerry Gold. Ideally you should use a dry or extra dry butter, but in case you can't find it, that brand of butter works very well. It has a higher melting point than other varieties, so it will allow us to work well with it.
• To work the butter I prefer to do it between two sheets of Teflon, are reusable and is a very clean way of working. But use film or baking paper if you prefer.
• When handling the pieces, be careful not to press them, otherwise you can damage the layers that will lead to the future puff pastry.
• If you don't have round pans of that size, adjust the pans to the pans you have at home or even let them rise without them. No problem.
• Remember that to know that the baking is over, you can prick the inside of a bread with a digital thermometer. If their temperature reaches 190-194ºF (88-90ºC), they'll be ready.
• Using good quality chocolate in the recipe is very important because the final result will have nothing to do with a cake made with low quality chocolates. Both in aromas and in taste and texture.
• It is very important to temper the chocolate well to achieve a good gloss and finish. It also helps the chocolate to unmould well and without any problems. Do not omit this step.
• A poorly tempered chocolate will result in a streaky, grainy, weak, unstable and easily melted finish. Spending a few minutes tempering will make your final product spectacular; shiny, uniform and without streaks or striations, smooth, more resistant to melting and stable.
• To lighten the raspberry coating, we should use cocoa butter, not butter. The reason is that the consistency of the butter can become dense, even with a curdled appearance.
• STORAGE: They are wonderful the same day and the day after baking, but can be kept in perfect condition for 4-5 days in zip bag, undecorated.
  

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