April 16, 2017 - 3:29pm
Capuccino brioche
Made some braided sweet bread for these days. I got inspiration from a course I took with M.O.F. Mickael Chesnouard from France, and I made the capuccino brioche. It's quite simple, just when you finish mixing your brioche dough, keep aside three parts: one plain. And with the other two just add some capuccino instant powder diluted in softened butter, and make the same with the other part with cocoa powder. It's nice to play with dough and different colours. Here you have a slice, you can see the three colours inside.
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I bet it tastes awesome too!
Beautiful
I make braided loaves all the time and love this idea! I think my next pulla braid will have some espresso and cocoa in the mix. Brilliant!!!!!
Starbuck's coffee and chocolate dessert you can get there. Very nice.
Well Done and Happy baking
Gorgeous! I love to experiment, but as brioche is not cheap to make, can you recommend a ratio of espresso and cocoa powder for ____ amount of dough? I'd love to get it right the first time, and haven't seen a chocolate-flavored brioche recipe before (only filled). Thanks!