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1 chocolate brioche pudding - Gateau Bigouden

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chocolate brioche pudding - Gateau Bigouden

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Ingredients

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Brioche

  • 20 g Milk
  • 20 g Yeast
  • 350 g baker's flour
  • 1 teaspoon salt
  • 60 g sugar
  • 170 g Butter
  • 4 eggs
  • 1 egg yolk

CHOCOLATE GANACHE

  • 200 g dark chocolate (minimum 70%)
  • 160 g pure cream

CUSTARD

  • 4 eggs
  • 600 g pure cream
  • 100 g caster sugar
  • 2 teaspoons vanilla extract
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  • 6
    3h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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5

Recipe's preparation

    BRIOCHE (from The Basic Cookbook)

  1. Place milk and yeast into mixing bowl and heat 2 minutes/37 degrees/speed 2

  2. Add baker's flour, eggs, sugar and salt and knead 10 minutes/interval speed, while adding butter little-by-little through hole in mixing bowl lid onto rotating blades

  3. Transfer dough into a large oiled bowl, cover with plastic wrao or a damo kitchen towel and leave to prove in a warm place until doubled in size (approx 3 hours)

  4. Grease a loaf tin and set aside. Transfer dough onto Thermomat or floured surface and gently flatten with floured hands to form a rough rectangle. Roll the rectangle into a log shape, approximately the length of the tin. Place dough itno prepared tin, seam side down, and cover with plastic wrap or a dampkitchen towel. Leave to prove in a warm place until dooubled in size. Meanwhile, preheat oven to 180 degrees

  5. Brush surface with egg yolk and bake for 30 minutes or until dark golden brown. Remove Brioche from loaf tin and allow to cool on a wire rack before slicing into thick slices.

    6. CHOCOLATE GANACHE (from The Basic Cookbook - double recipe))

  6. Place dark chocolate into mixing bowl and grate 10 seconds / speed 8

  7. Add cream and heat 3 minutes / 50 degrees / speed 3. Allow ganache to cool slightly and thicken. Set aside to wait for assembly step

    8. CUSTARD

  8. Place all custard ingredients into Thermomix jug and mix 10 seconds / speed 5.

    9. ASSEMBLY

  9. Preheat oven to 170 degrees

    Line a springform tin with baking paper - base and sides

    Place pieces of sliced brioche in a single layer in a baking dish. Pour over enough custard to soak the brioche. 

  10. Gently squeeze custard mixture out of brioche and press into lined springform tin. 

  11. Once a single layer has been pressed into the tin, drizzle over chocolate ganache

  12. Repeat soacking brioche, pressing lightly into tin, then drizzling with chocolate ganache until all brioche is used up

  13. Bake in a 170 degree oven for around 45 minutes, or until middle is just set. 

  14. Whilst still warm, slice and serve with vanilla ice cream or cream.

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Tip

If you want to make a larger gateau, simply double brioche recipe, make two two loaves, and double ganache and custard quantities. Can easily be cooked in a ceramic casserole dish also

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • YUUUUUUUUUUMMMMMM!!!!! Love

    Submitted by sharyncheshire on 5. July 2016 - 20:43.

    YUUUUUUUUUUMMMMMM!!!!! Love this stuff !!! 

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  • Absolutely delicious! Thanks

    Submitted by KrissyB on 5. July 2016 - 14:22.

    Absolutely delicious! Thanks for sharing Jane tmrc_emoticons.)

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