Above is a photo of Orwashers, a popular bakery in Manhattan. Orwashers was founded in 1916 by a Hungarian immigrant family. Rob and I have passed by the Upper West Side bakery many times on our walks through the neighborhood and, since we are usually full from other eats, we have yet to stop in to check out their offerings. We will do so the next time we are in NYC. For this week's bake, Rob chose to create a chocolate chip & creme patissiere brioche which, considering his outstanding baking skills, would be worthy of being among the pastries showcased in Orwashers.
Mary Berry from The Great British Bake Off was confident in Rob's baking skills.
Chocolate Chip & Creme Patissiere Brioche
From the website: Patisserie Makes Perfect
https://www.patisseriemakesperfect.co.uk/chocolate-chip-creme-patissiere-brioche/
This
chocolate chip and vanilla creme patissiere brioche is a lovely and
soft tear and share style sweet bread, perfect for breakfast. This
actually keeps well for a couple of days, unlike most brioche which
normally dries out after 24 hours.
This week’s bake is also called a brioche Chinois (Chinese). Why is it called "Chinese?" This cake is native to Germany where it is named Schneckenkuchen, meaning "Snail Cake." Its shape is composed of juxtaposed spirals similar to the shell of a snail. One of the first French importers of this cake did not speak a word of German and when it was delivered, the supplier presented him with his Schneckenkuchen. Faced with the difficulty of uttering this word, the importer replied "in any case for me it is Chinese." The Chinese word, "Chinois," remained to designate it.
This week’s bake is also called a brioche Chinois (Chinese). Why is it called "Chinese?" This cake is native to Germany where it is named Schneckenkuchen, meaning "Snail Cake." Its shape is composed of juxtaposed spirals similar to the shell of a snail. One of the first French importers of this cake did not speak a word of German and when it was delivered, the supplier presented him with his Schneckenkuchen. Faced with the difficulty of uttering this word, the importer replied "in any case for me it is Chinese." The Chinese word, "Chinois," remained to designate it.
Equipment
- 23cm Round Cake Tin
Ingredients
- ***Brioche Dough***
- 500 g Strong White Bread Flour
- 6 g Fine Salt
- 7 g Fast Action Dried Yeast
- 30 g Caster Sugar
- 7 Eggs 1 for egg wash
- 250 g Unsalted Butter Softened
- 100 g Dark Chocolate Chips Guittard
- ***Creme Patissiere***
- 250 ml Whole Milk
- 1 tsp Unsalted Butter
- 2 egg yolks
- 50 g Granulated Sugar
- 20 g Corn flour
- 1 tbsp Plain Flour
- 1/2 tsp Vanilla Bean Extract
Instructions
- Place the flour, salt, yeast and sugar in the bowl of a food mixer with the dough hook fitted.
- Crack the eggs into a container and mix with a fork, then pour this into the flour mixture and beat on a slow speed for 6-8 minutes until the dough starts to come away from the sides of the bowl.
- Take the butter and cut it into cubes and slowly add it to the mixer beating on medium speed until all of the butter has been incorporated. Make sure the butter has been mixed in before adding the next lot.
- Mix on medium-high for 5 minutes until the dough is elastic and pulled away from the sides.
- Place a towel or some cling-film over the bowl and leave it to prove for two hours or until doubled in size.
- Then knock back the dough by knocking the air out of it and giving it a light knead.
- Cover the bowl again with Clingfilm and place in the fridge overnight to rest.
- Next make the creme patissiere, put the milk, vanilla and butter in a saucepan and bring them to a boil.
- In another bowl mix the egg yolks, sugar, corn flour and plain flour together until pale in color.
- Gently pour the hot milk into the egg mixture and stir the whole time to combine and make sure the eggs don't cook. Return the mixture to the saucepan and stir or whisk until the creme patissiere is thickened. Taste a tiny amount to make sure all of the flour has been cooked off.
- Place in a bowl and cover with cling-film, pressing it on to the surface of the creme patissiere and place it in the fridge to cool.
- Take the brioche from the fridge and roll it out on a lightly floured surface until it measures roughly 45 cm x 30 cm and is about 1-1.5cm thick.
- Whisk the creme patissiere to loosen it and then spread it evenly over the brioche, leave a couple of cm gap along one long edge so that the creme patissiere doesn't spill out when you roll it up.
- Sprinkle the chocolate chips evenly over the dough and then roll the dough up to form a large swiss roll, trim the ends. You can still use these, but not as part of the finished bread. You should be able to cut the dough into 9 strips after it has been trimmed.
- Grease the 23cm tin and place one brioche in the middle and arrange the other 8 around the edge, you may need to squeeze them in a little.
- Cover the brioche lightly with cling-film and allow it to prove until doubled in size, probably about 3 hours as the dough will be cold from the fridge.
- Then preheat the oven to 180C and glaze with beaten egg yolk mixed with a few drops of warm water, bake for 35 mins, or until golden and crunchy to the touch.
Mary Berry agreed that this bake was an absolute success. Thank you for spending time with us. Rob and Linda
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