Since getting the book Artisan Bread in 5 Minutes a Day, I have had bread dough on the go in the fridge on an ongoing basis. I actually had to cut it back a bit (I was told there was too much bread, as if there is such a thing!). I really like the flavours that develop from the retarded fermentation, and its so easy that it takes minimal time and effort to whip up a new batch of dough as the last of the old batch is being used up. I’m trying to stick to having only one batch of dough in the fridge at a time!
I find that the two doughs I use the most, are the basic boule dough, and the brioche dough. The basic dough can be used for so many things, not just a boule. I’ve used it for pizza dough, flatbreads, enriched a bit with olive oil, it makes great focaccio, and of course, artisan-style boule with great crackly crust, and you can also throw fresh herbs, onions, etc into the dough as you form it. I also really like the brioche dough as a basic enriched dough that is not too sweet. Most often, it gets used for things like cinnamon rolls, but we made the lemon-blueberry curd ring the other day, and I have made quick danishes as well. I’ve also made larger loaves, which sliced, make great French Toast.
A couple of days ago, there was about 1/4 batch of brioche dough left in the fridge. I could have frozen, it, but, I decided to use it up by making 4 brioche stuffed with some ganache that was sitting in the fridge. This couldn’t be easier:
Divide the dough into 4 equal pieces, fold the edges over on themselves to make a small ball (surface tension is important!). Flatten the ball, and put a tablespoon of cold ganache in the centre. Fold the edges over on themselves again to seal in the ganache, and roll into a smooth ball.
Let these little guys rest for about 40-60 minutes, to allow the dough to come up to room temperature (remember it was in the fridge!). This won’t double in size like conventioinal dough, but will have a lot of oven spring — I promise!
While the buns are resting, preheat oven to 350 degrees. Bake for about 25 minutes, or until about 200 degrees internally. From the first picture, you can see we had a little accident with one that didn’t get sealed up tightly enough! When you cut into these, you get the nice fluffy, rich brioche dough (not too sweet), and the insides are filled with creamy, chocolatey ganache. Add a freshly brewed coffee, and you have a perfect afternoon snack!
Ganache-filled Brioche
1/4 recipe Brioche dough from Artisan Bread in 5 minutes per day (go get the book!!!). This dough doesn’t keep in the fridge as long as the rest, but you can always freeze it. It thaws just fine in the fridge overnight.
4 tablespoons bittersweet chocolate ganache.
- 8 ounces good quality bittersweet chocolate, chopped
- 8 ounces heavy cream, heated to scalding
- pour hot cream over the chopped chocolate, let sit for 5 minutes, stir chocolate and cream together until glossy
- I make up the bigger batch, and keep in the fridge. It will harden as it cools, and can be kept refrigerated for one week. Great to heat up and use as a sauce over fruit, top cakes with, spread on plain brioche! the sky’s the limit!
P.S. Zoe and Jeff have a second book coming out in October, called “Healthy Bread in Five Minutes per day“. Same concept, but full of whole grain goodness and gluten-free options
See more yummy yeasty treats at Yeastspotting!
Not that brioche by itself is not good enough, but ganache makes everything better. Delicious!
Wow, this brioche looks so mouthwatering.
Now, this one is a rich man brioche! YUM!
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Have been thinking about making the brioche dough! I love that each dough in the book can be used several different ways.