Difficulty

Medium

Brioche with coffee cream

Name: Brioche with coffee cream
Yield: 10 servings

Soft butter brioche filled with an intense whipped coffee ganache topped with chopped almonds and a blond chocolate disc

Almond

Blond chocolate

Brioche

Coffee ganache

/assets/images/recipes/brioche-with-coffee-ganache/1.webp

/assets/images/recipes/brioche-with-coffee-ganache/2.webp

/assets/images/recipes/brioche-with-coffee-ganache/3.webp

/assets/images/recipes/brioche-with-coffee-ganache/4.webp

Ingredients

Yields

10 servings

Featured ingredients:

Blond Chocolate

Callebaut 30%

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche dough

255 gr. strong bread flour
125 gr. butter
100 gr. eggs (2 units)
50 gr. whole milk
20 gr. white sugar
8 gr. fresh yeast
4 gr. salt

Whipped mascarpone and coffee ganache

300 gr. cream (35% fat)
110 gr. mascarpone
85 gr. blond chocolate
15 gr. Baileys or coffee liqueur (optional)
8 gr. instant coffee
3 gr. gelatine
1.5 gr. salt

Assembly

100 gr. blond chocolate
50 gr. chopped almonds
1 gr. edible gold powder (optional)

Directions

Prep. time

55m

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

24 cm Springform

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche dough
- 255 gr. strong bread flour
- 125 gr. butter
- 100 gr. eggs (2 units)
- 50 gr. whole milk
- 20 gr. white sugar
- 8 gr. fresh yeast
- 4 gr. salt
- In the bowl of the stand mixer, begin by mixing the flour, eggs, milk, sugar, fresh yeast and salt until all the ingredients are incorporated.
- Then knead at medium speed for 10 minutes until the flour develops gluten and the dough becomes elastic.
- Next, add the cold butter in small pieces gradually and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, glossy and uniform.
- Then tip the dough onto the work surface, shape it into a ball and place it in the fridge overnight.
- Allowing the dough to ferment in the fridge slows down the rising process but makes it more continuous over time, resulting in better flavour development and improved crumb texture once the dough is baked.
- The following day, remove the dough from the fridge and place it onto a lightly floured work surface.
- Deflate the dough and shape it into a disc of about 24 cm and, optionally, place it in a buttered tin of the same diameter. Then gently press the edge of the brioche disc so that it forms a curved edge when baked.
- Leave to prove until the dough doubles in volume. The time will depend on the conditions the dough is in and may take between 2 and 3 hours.
- The ideal fermentation temperature for this dough is 27 ºC. If you do not have a proving chamber, you can recreate a similar environment in a switched-off oven by placing a saucepan of boiling water inside. This will create suitable temperature and humidity for proper fermentation.
- Finally, bake with top and bottom heat at 180 ºC for 15 minutes.
Whipped mascarpone and coffee ganache
- 300 gr. cream (35% fat)
- 110 gr. mascarpone
- 85 gr. blond chocolate
- 15 gr. Baileys or coffee liqueur (optional)
- 8 gr. instant coffee
- 3 gr. gelatine
- 1.5 gr. salt
- Begin by hydrating the gelatine in cold water for at least 10 minutes.
- Meanwhile, in a saucepan heat the cream over medium heat until it begins to boil.
- Then add the instant coffee, Baileys, salt and the hydrated gelatine, mix well and pour the mixture over the melted blond chocolate.
- Next add the mascarpone and emulsify the mixture with a hand whisk.
- Cover with cling film in contact with the cream and chill in the fridge for at least 4 hours.
Assembly
- 100 gr. blond chocolate
- 50 gr. chopped almonds
- 1 gr. edible gold powder (optional)
- First melt the chocolate, pour it between two sheets of acetate and smooth it with a spatula to a thickness of 1–2 mm and a minimum surface of 22 cm in diameter.
- Leave the chocolate disc to crystallise completely in the fridge.
- Meanwhile, cut the brioche into two equal discs.
- Take the coffee ganache out of the fridge and whip it until firm peaks form, place it in a piping bag fitted with a 2 cm star nozzle and pipe dollops over the bottom brioche disc covering the entire surface.
- Then place the other brioche disc on top and, once fully set, place the chocolate disc on top.
- Finally, lightly melt the chocolate disc using a hair dryer and, optionally, allow it to crystallise again and brush with a little edible gold.
- Keep refrigerated until serving and leave at room temperature for 30 minutes before serving.

Brioche dough

255 gr. strong bread flour
125 gr. butter
100 gr. eggs (2 units)
50 gr. whole milk
20 gr. white sugar
8 gr. fresh yeast
4 gr. salt

Whipped mascarpone and coffee ganache

300 gr. cream (35% fat)
110 gr. mascarpone
85 gr. blond chocolate
15 gr. Baileys or coffee liqueur (optional)
8 gr. instant coffee
3 gr. gelatine
1.5 gr. salt

Assembly

100 gr. blond chocolate
50 gr. chopped almonds
1 gr. edible gold powder (optional)

Brioche with coffee cream

Featured ingredients:

Blond Chocolate

Brioche dough

Whipped mascarpone and coffee ganache

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Brioche dough

255 gr. strong bread flour
125 gr. butter
100 gr. eggs (2 units)
50 gr. whole milk
20 gr. white sugar
8 gr. fresh yeast
4 gr. salt

Whipped mascarpone and coffee ganache

300 gr. cream (35% fat)
110 gr. mascarpone
85 gr. blond chocolate
15 gr. Baileys or coffee liqueur (optional)
8 gr. instant coffee
3 gr. gelatine
1.5 gr. salt

Assembly

100 gr. blond chocolate
50 gr. chopped almonds
1 gr. edible gold powder (optional)

Tarte Tropézienne

Coffee hazelnut cake

Brioche with hazelnut cream

Almond

Brioche with coffee cream

Featured ingredients:

Blond Chocolate

Brioche dough

Whipped mascarpone and coffee ganache

Assembly

Featured tools:

Stand mixer

Round cake pan

Decorating nozzle tips

Brioche dough 255 gr. strong bread flour 125 gr. butter 100 gr. eggs (2 units) 50 gr. whole milk 20 gr. white sugar 8 gr. fresh yeast 4 gr. salt

Whipped mascarpone and coffee ganache 300 gr. cream (35% fat) 110 gr. mascarpone 85 gr. blond chocolate 15 gr. Baileys or coffee liqueur (optional) 8 gr. instant coffee 3 gr. gelatine 1.5 gr. salt

Assembly 100 gr. blond chocolate 50 gr. chopped almonds 1 gr. edible gold powder (optional)

You might be interested ...

Tarte Tropézienne

Coffee hazelnut cake

Brioche with hazelnut cream

Brioche dough

255 gr. strong bread flour
125 gr. butter
100 gr. eggs (2 units)
50 gr. whole milk
20 gr. white sugar
8 gr. fresh yeast
4 gr. salt

Whipped mascarpone and coffee ganache

300 gr. cream (35% fat)
110 gr. mascarpone
85 gr. blond chocolate
15 gr. Baileys or coffee liqueur (optional)
8 gr. instant coffee
3 gr. gelatine
1.5 gr. salt

Assembly

100 gr. blond chocolate
50 gr. chopped almonds
1 gr. edible gold powder (optional)