Lindt Chocolate Brioche, Crystallized White Chocolate, Speculaas Gelato, Violet, Raspberries
Enjoy with the Creation Fine Cape Vintage
Yields 9 Portions
Crystallized White Chocolate:
100 g sugar
40 g white chocolate, finely chopped
1 pinch salt
37.5 ml water
Boil sugar and water to reach 135° C.
Add chocolate and salt and whisk till crystallized.
500 g cake flour
10 g yeast
25 g sugar
1 g salt
150 g butter
225 ml milk
3 egg yolks at room temperature
9 Lindt chocolate balls
20 g castor sugar mixed with 1 tsp ground cinnamon
50 g icing sugar
Heat the butter and milk till lukewarm.
Mix and knead all the ingredients except for the cinnamon sugar and the icing sugar together to form a smooth dough.
Prove till double in size.
Divide dough into 9 balls.
Flatten and place a Lindt chocolate ball in each.
Close the dough around the chocolate and pinch closed, placing it in a muffin pan.
Prove again while preheating the oven to 180° C.
Brush with milk and sprinkle with cinnamon sugar.
Bake for 20 – 25 minutes.
Dust with icing sugar as soon as you take them out of the oven.
4 raspberries per plate
1 violet flower per plate
edible gold paint
Speculaas gelato from your local gelato supplier