I prefer chocolate – today I do not want a man
With this text passage 60ies singer Trude Herr would probably have modified her hit lyrics (song: “I don’t want chocolate – gimme a man”) if she had this #brotokoll creation towards her palate.
A brioche that is without equal and can hardly be surpassed in its sinful aroma, fluffiness and true “baking-poetry”.
Here comes an absolute cotton-field-like fluff dream – with an ice-cream combination-oriented statement:
Better than strawberry-vanilla = chocolate-apricot
This would already clarify two parts of the enigmatic tongue twisting title: Apri(cot) & Schoko(chocolate).
And to completely resolve the cryptic title: a coconut drink is used as the entire liquid for the brioche. You will be amazed! Yes, it is a bit crazy (and the taste will drive you crazy…) – hence Coco & Loco.
With the right maintenance and correctly carried out feeding procedures, 2 refreshments of your Madre (no I do not mean your mom going to a make-up artist) are sufficient for the recipe.
As always mentioned in the Pasta Madre recipes here on #brotokoll – don’t forget to give the Pasta Madre the famous “bagnetto” before you start feeding / refreshing.
Especially if it has spent a few days in the fridge since the last feeding, your Pasta Madre suffers from an acetic acid overload and the PH value is too low (below 4.0).
The bagnetto (see the details in the recipe guide below) helps to balance the amount of acidity. This is very important, because otherwise your brioche will end up with problems during the fermentation or even already during the kneading phase (caused by the acetic acid overload as just explained).
ViVa la farina – EFFEPI*
A special flour blend from the Piedmont region provides a dreamlike result of this recipe.
The ViVa la farina mill is located in the province of Cuneo in the small community of Faule. Very special: Its grain is cultivated exclusively on selected fields in the provinces of Cuneo and Turin. Moreover: The mill grinds all its flour on lava stones coming from the quarries of Etna.
This is also the case with EFFEPI – a Tipo 1 soft wheat blend which is characterized by extreme ability of absorbing water, high elasticity and stability (we counteract the slight enzyme weakness caused by the enormous strength of the flour with a small amount of diastatic malt).
Just perfect for our Apri-Coco-Schoko-Loco!
Twisted Pasta Madre Chocolate-Apricot Brioche
But I don’t want to keep you in torture for long:
3 brioche braids stuffed with caramelized apricots and crunchy chocolate chunks.
The Pasta Madre provides a great aroma and guarantees fantastic long-lasting freshness.
The dough resting time of far more than 16 hours in total makes the “digestive” pleasure just perfect – and as the “cherry on the cake”, the brioche features a touch of cinnamon and an absolutely delicate coconut aroma.
Well then: let’s get started to feed, knead and mix – and when it comes to braiding sing with me: Come on let’s twist again!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshops overview. For individual workshop requests (individual coaching and /or live baking via WhatsApp, Zoom & Skype) send me a message!
* The mentioning of ViVa la farina is unsponsored.