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Yana
Muravyeva
Muravyeva
Self-employed pastry chef, technologist, pastry courses tutor Moscow
I am a pastry technologist with a professional education. Hans Ovando, Olga Fan-Jung, Nina Tarasova, Jordi Bordas, and other world-renowned chefs were my teachers. I had trained in premium class restaurants and then started my own business making custom desserts for the luxury segment.
LOADED BRIOCHE
Ingredients
- Bread flour (wheat flour with 12% to 14% gluten content) 1000 g
- Sugar 100 g
- Pressed yeast 40 g
- Salt 25 g
- Eggs (cold) 600 g
- GRANDPRO Cake margarine 500 g
- Add-ins:
- Sun-dried tomatoes 100 g
- Olives 100 g
- Ham 100 g
- Fresh basil 50 g
- Brie cheese 100 g
cooking
- Knead all the ingredients cold (except margarine and add-ins) into an elastic dough for 5 minutes at a slow speed. Then, add all the amount of cold GRANDPRO Cake margarine at once. Knead until gluten window (a window-like structure of the dough); it will take about 20 minutes. Chop all the add-ins; gently mix them with the dough with your hands. Let it rise at room temperature for 60 minutes; knead, and then put in a refrigerator for 12 hours.
- Form the cold dough in a loaf, brush it with egg. Let it rise at 25—26˚C (the time depends on the size of the brioche). Cut brie cheese in bars; put them on top of the brioche. Bake at 155—160˚C with convection mode for 30–35 minutes.