Brioche is traditionally from french origins and is a cross between a pastry and a bread. This dish is a beautiful combination of brioche and ganache, made with white chocolate, cream and flavoured with kirsch and gives a rich flavour. The deep red colour of the griottines gives extra visual appeal.
Dulcey kirsch ganache (make the day before)
Ingredients200g Dulcey caramelised white chocolate 380g single cream (110 g + 270 g) 3 to 5cl Grandes Distilleries Peureux Massenez kirsch (to taste) |
MethodMelt the chocolate in a bain marie. Heat 110g of single cream, add the melted chocolate in 3 goes. Add 270g of cold single cream, then the Massenez kirsch. Cover with clingfilm and chill. |
Broiche dough
Ingredients400g brioche dough 1 egg for glazing Granulated sugar (to taste) |
MethodRoll out the brioche dough to make 1 circle 22cm in diameter. Leave to rise. Brush with egg wash and sprinkle with sugar. Bake for 30 minutes in a preheated oven at 170°C. When the brioche has cooled, cut it in half horizontally. Soak the inside of both pieces with the syrup. |
Syrup
Ingredients3cl water 30g sugar 3cl Grandes Distilleries Peureux Massenez kirsch (to taste) |
MethodBring the water and sugar to the boil, then add the Massenez kirsch. Set aside at room temperature. |
Assembly
Ingredients30 Grandes Distilleries Peureux griottines (well drained) |
MethodWhisk the ganache in the machine to a mousse cream. Spread the ganache evenly all over the bottom half of the brioche and the griottines, then cover with the top half. You can garnish the brioche with icing sugar. |
Recipe courtesy of Grandes Distilleries Peureux
