Difficulty

Medium

Pizza brioche

Name: Pizza brioche
Yield: 10 servings

A tender sheet of brioche dough served with a mascarpone and vanilla sauce, accompanied by a chocolate cream, chopped almonds and fresh fruit

Raspberry

Mango

Chocolate Cream

Mascarpone Sauce

Brioche

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Ingredients

Yields

10 servings

Featured ingredients:

Dark Chocolate 70%

Callebaut 70%

Organic Vanilla

Bourbon, Madagascar

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

Brioche dough

265 g strong bread flour
130 g eggs (2–3 pcs.)
130 g butter
40 g vanilla sugar or white sugar
40 g whole milk
15 g fresh yeast
6 g salt

Mascarpone and vanilla sauce

200 g mascarpone
200 g double cream
50 g white chocolate
5 g vanilla

Chocolate cream

80 g double cream
50 g dark chocolate (70%)
20 g mascarpone

Assembly

100 g raspberries
100 g mango (1 pc.)
50 g toasted chopped almonds

Directions

Prep. time

40m

Featured tools:

Stand mixer

Mix, knead, whisk

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

Brioche Dough
- 265 g strong bread flour
- 130 g eggs (2–3 pcs.)
- 130 g butter
- 40 g vanilla sugar or white sugar
- 40 g whole milk
- 15 g fresh yeast
- 6 g salt
- In the mixing bowl, combine the flour, eggs, milk, sugar, fresh yeast and salt until all ingredients are fully incorporated.
- Next, knead at medium speed for 10 minutes until the flour develops gluten and the dough becomes elastic.
- Then, gradually add the cold butter in small pieces and knead for another 10 minutes until the dough detaches from the sides of the bowl and becomes smooth, shiny and uniform.
- Allow the dough to ferment at room temperature for 1 hour.
- Afterwards, place the dough in the fridge for at least 1 hour, although ideally leave it overnight.
Mascarpone and Vanilla Sauce
- 200 g mascarpone
- 200 g double cream
- 50 g white chocolate
- 5 g vanilla
- In a saucepan, heat the cream together with the vanilla over medium heat until it starts to steam.
- Pour the hot cream over the chocolate and mix well until fully combined.
- Now, add the mascarpone and emulsify the mixture using a hand whisk.
- Leave to cool at room temperature and store in the fridge until needed.
Chocolate Cream
- 80 g double cream
- 50 g dark chocolate (70%)
- 20 g mascarpone
- In a saucepan, heat the cream over medium heat until it starts to steam.
- Pour the hot cream over the previously melted chocolate and mix well until fully combined.
- Now, add the mascarpone and emulsify the mixture using a hand whisk.
- Leave to cool at room temperature and store in the fridge until needed.
Assembly
- 100 g raspberries
- 100 g mango (1 pc.)
- 50 g toasted chopped almonds
- Remove the brioche dough from the fridge, degas it and roll it out into a disc approximately 28 cm in diameter.
- Let the dough rest for about 10 minutes to relax.
- After resting, apply light pressure over the surface of the disc, leaving the edges untouched.
- Pour a thin layer of the mascarpone sauce in the centre of the dough disc.
- Bake with top and bottom heat for 15 minutes at 180º C.
- Allow to cool at room temperature while washing and cutting the fruit as desired, and place the chocolate cream in a piping bag with a 1 cm nozzle.
- Add a little more mascarpone sauce on top and decorate with fresh fruit, chocolate cream dollops and toasted chopped almonds.
- Brush the edges of the dough with a little neutral glaze and serve alongside a small jug with the remaining mascarpone sauce.

Brioche Dough

265 g strong bread flour
130 g eggs (2–3 pcs.)
130 g butter
40 g vanilla sugar or white sugar
40 g whole milk
15 g fresh yeast
6 g salt

Mascarpone and Vanilla Sauce

200 g mascarpone
200 g double cream
50 g white chocolate
5 g vanilla

Chocolate Cream

80 g double cream
50 g dark chocolate (70%)
20 g mascarpone

Assembly

100 g raspberries
100 g mango (1 pc.)
50 g toasted chopped almonds

Pizza brioche

Featured ingredients:

Dark Chocolate 70%

Organic Vanilla

Brioche dough

Mascarpone and vanilla sauce

Chocolate cream

Assembly

Featured tools:

Stand mixer

Brioche Dough

265 g strong bread flour
130 g eggs (2–3 pcs.)
130 g butter
40 g vanilla sugar or white sugar
40 g whole milk
15 g fresh yeast
6 g salt

Mascarpone and Vanilla Sauce

200 g mascarpone
200 g double cream
50 g white chocolate
5 g vanilla

Chocolate Cream

80 g double cream
50 g dark chocolate (70%)
20 g mascarpone

Assembly

100 g raspberries
100 g mango (1 pc.)
50 g toasted chopped almonds

Chocolate Babka

Brioche with almond filled with custard and praline

Liege waffles

Raspberry

Mango

Pizza brioche

Featured ingredients:

Dark Chocolate 70%

Organic Vanilla

Brioche dough

Mascarpone and vanilla sauce

Chocolate cream

Assembly

Featured tools:

Stand mixer

Brioche Dough 265 g strong bread flour 130 g eggs (2–3 pcs.) 130 g butter 40 g vanilla sugar or white sugar 40 g whole milk 15 g fresh yeast 6 g salt

Mascarpone and Vanilla Sauce 200 g mascarpone 200 g double cream 50 g white chocolate 5 g vanilla

Chocolate Cream 80 g double cream 50 g dark chocolate (70%) 20 g mascarpone

Assembly 100 g raspberries 100 g mango (1 pc.) 50 g toasted chopped almonds

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Chocolate Babka

Brioche with almond filled with custard and praline

Liege waffles

Brioche Dough

265 g strong bread flour
130 g eggs (2–3 pcs.)
130 g butter
40 g vanilla sugar or white sugar
40 g whole milk
15 g fresh yeast
6 g salt

Mascarpone and Vanilla Sauce

200 g mascarpone
200 g double cream
50 g white chocolate
5 g vanilla

Chocolate Cream

80 g double cream
50 g dark chocolate (70%)
20 g mascarpone

Assembly

100 g raspberries
100 g mango (1 pc.)
50 g toasted chopped almonds