Chinese Brioche with Hazelnut Cream – A Delicious Indulgence
Preparation time: 30 minutes
Rising time: 2-3 hours
Baking time: 25-30 minutes
Total time: 3 hours
Number of servings: 8-10 servings
I invite you to discover a delightful recipe for Chinese brioche with hazelnut cream, a cake with a fascinating history and a delicious flavor. Originating from Germany, this cake, originally known as Schneckenkuchen (snail cake), gained immense popularity due to its spiral shape reminiscent of a snail's shell. An amusing story surrounds its name: a French importer, unable to pronounce the German name correctly, chose to call it "chinois" (Chinese), and since then, this name has remained.
This Chinese brioche not only looks spectacular but also offers a divine taste, thanks to the rich filling of hazelnuts and cocoa. Whether you want to impress guests at a party or simply treat yourself, this recipe is perfect. Here’s how to prepare it!
Ingredients:
For the dough:
- 350 g flour
- 40 g sugar
- 1 packet of dry yeast
- 125 ml warm milk (about 12.5 cl)
- 80 g soft butter (at room temperature)
- 1 egg
- 1 packet of vanilla sugar
- A pinch of salt
For the filling:
- 125 g ground hazelnuts
- 2 tablespoons cocoa
- 4 tablespoons sugar
- 1 egg white
- 4 tablespoons milk
- 1 packet of vanilla sugar
- 2 tablespoons raisins
Frequently asked questions:
1. Can I replace hazelnuts with other nuts?
Absolutely! You can use walnuts, almonds, or even pistachios to add a different flavor.
2. How can I keep the brioche fresh for longer?
Store the brioche in an airtight container at room temperature. You can also freeze it and enjoy it later.
3. What drinks pair well with Chinese brioche?
A cup of coffee or tea, or even a glass of warm milk are ideal to accompany this delicious cake.
Instructions:
1. Preparing the Starter:
Start by activating the yeast. In a small bowl, mix 1 packet of dry yeast with 125 ml of warm milk (not hot, so as not to kill the yeast), 1 tablespoon of sugar, and 2 tablespoons of flour. Mix well and let it sit in a warm place for 15-20 minutes, until the starter doubles in volume.
2. Preparing the Dough:
In the bowl of a food processor (or in a bowl if you prefer to knead by hand), add 350 g of flour, the activated starter, 40 g of sugar, 1 egg, a pinch of salt, and 1 packet of vanilla sugar. Mix at speed 2. Gradually add the warm milk and continue mixing. Finally, add 80 g of soft butter and knead the dough for 10-15 minutes at speed 3-4, until it becomes elastic and homogeneous.
3. Rising the Dough:
Cover the bowl with a clean towel and let the dough rise in a warm place for 2-3 hours, until it doubles in volume. It is important that this process takes place under ideal conditions, so you might try placing it in an oven preheated to 30 degrees Celsius.
4. Preparing the Filling:
In a bowl, beat the egg white with a pinch of salt until frothy. In another bowl, mix 125 g of ground hazelnuts, 2 tablespoons of cocoa, 4 tablespoons of sugar, 4 tablespoons of milk, and 1 packet of vanilla sugar. Gently fold in the beaten egg white, mixing carefully from top to bottom to keep the air in the egg white and achieve a fluffy filling. Add 2 tablespoons of raisins and mix again.
5. Assembling the Brioche:
On a floured work surface, roll out the dough into a rectangular sheet about 1 cm thick. Evenly spread the filling over the entire surface of the sheet. Here’s a little trick: make sure the filling is evenly distributed to avoid empty spots. Roll the dough tightly, forming a cylinder, then cut the roll into 2 cm rounds.
6. Baking:
Place the rounds in a greased round baking pan, leaving a little space between them to allow for rising. Brush the top with a leftover egg yolk to achieve a golden and appetizing crust. Let them rise for an hour in a warm place. Preheat the oven to 180 degrees Celsius. When they have risen, you can place them in the cold oven, setting the temperature to 180 degrees. Bake the brioche for 25-30 minutes, until golden and well-baked.
7. Serving:
Once the brioche is ready, remove it from the oven and let it cool slightly before serving. You can decorate it with a little powdered sugar or whole hazelnuts on top for a more elegant look. It is delicious both warm and at room temperature!
Nutritional benefits:
This Chinese brioche with hazelnut cream is not just a treat but also a good source of energy thanks to the hazelnuts, which are rich in healthy fats, proteins, and antioxidants. Additionally, cocoa adds a boost of antioxidants and intense flavor, and the sugar can be adjusted according to your preferences.
In conclusion, Chinese brioche with hazelnut cream is a cake that will not only delight your taste buds but also add a touch of elegance to any table. By experimenting with various fillings and preparation techniques, you can transform this recipe into a personal favorite.
Enjoy your meal and happy cooking!
Preparation time: 30 minutes
Rising time: 2-3 hours
Baking time: 25-30 minutes
Total time: 3 hours
Number of servings: 8-10 servings
I invite you to discover a delightful recipe for Chinese brioche with hazelnut cream, a cake with a fascinating history and a delicious flavor. Originating from Germany, this cake, originally known as Schneckenkuchen (snail cake), gained immense popularity due to its spiral shape reminiscent of a snail's shell. An amusing story surrounds its name: a French importer, unable to pronounce the German name correctly, chose to call it "chinois" (Chinese), and since then, this name has remained.
This Chinese brioche not only looks spectacular but also offers a divine taste, thanks to the rich filling of hazelnuts and cocoa. Whether you want to impress guests at a party or simply treat yourself, this recipe is perfect. Here’s how to prepare it!
Ingredients:
For the dough:
- 350 g flour
- 40 g sugar
- 1 packet of dry yeast
- 125 ml warm milk (about 12.5 cl)
- 80 g soft butter (at room temperature)
- 1 egg
- 1 packet of vanilla sugar
- A pinch of salt
For the filling:
- 125 g ground hazelnuts
- 2 tablespoons cocoa
- 4 tablespoons sugar
- 1 egg white
- 4 tablespoons milk
- 1 packet of vanilla sugar
- 2 tablespoons raisins
Frequently asked questions:
1. Can I replace hazelnuts with other nuts?
Absolutely! You can use walnuts, almonds, or even pistachios to add a different flavor.
2. How can I keep the brioche fresh for longer?
Store the brioche in an airtight container at room temperature. You can also freeze it and enjoy it later.
3. What drinks pair well with Chinese brioche?
A cup of coffee or tea, or even a glass of warm milk are ideal to accompany this delicious cake.
Instructions:
1. Preparing the Starter:
Start by activating the yeast. In a small bowl, mix 1 packet of dry yeast with 125 ml of warm milk (not hot, so as not to kill the yeast), 1 tablespoon of sugar, and 2 tablespoons of flour. Mix well and let it sit in a warm place for 15-20 minutes, until the starter doubles in volume.
2. Preparing the Dough:
In the bowl of a food processor (or in a bowl if you prefer to knead by hand), add 350 g of flour, the activated starter, 40 g of sugar, 1 egg, a pinch of salt, and 1 packet of vanilla sugar. Mix at speed 2. Gradually add the warm milk and continue mixing. Finally, add 80 g of soft butter and knead the dough for 10-15 minutes at speed 3-4, until it becomes elastic and homogeneous.
3. Rising the Dough:
Cover the bowl with a clean towel and let the dough rise in a warm place for 2-3 hours, until it doubles in volume. It is important that this process takes place under ideal conditions, so you might try placing it in an oven preheated to 30 degrees Celsius.
4. Preparing the Filling:
In a bowl, beat the egg white with a pinch of salt until frothy. In another bowl, mix 125 g of ground hazelnuts, 2 tablespoons of cocoa, 4 tablespoons of sugar, 4 tablespoons of milk, and 1 packet of vanilla sugar. Gently fold in the beaten egg white, mixing carefully from top to bottom to keep the air in the egg white and achieve a fluffy filling. Add 2 tablespoons of raisins and mix again.
5. Assembling the Brioche:
On a floured work surface, roll out the dough into a rectangular sheet about 1 cm thick. Evenly spread the filling over the entire surface of the sheet. Here’s a little trick: make sure the filling is evenly distributed to avoid empty spots. Roll the dough tightly, forming a cylinder, then cut the roll into 2 cm rounds.
6. Baking:
Place the rounds in a greased round baking pan, leaving a little space between them to allow for rising. Brush the top with a leftover egg yolk to achieve a golden and appetizing crust. Let them rise for an hour in a warm place. Preheat the oven to 180 degrees Celsius. When they have risen, you can place them in the cold oven, setting the temperature to 180 degrees. Bake the brioche for 25-30 minutes, until golden and well-baked.
7. Serving:
Once the brioche is ready, remove it from the oven and let it cool slightly before serving. You can decorate it with a little powdered sugar or whole hazelnuts on top for a more elegant look. It is delicious both warm and at room temperature!
Nutritional benefits:
This Chinese brioche with hazelnut cream is not just a treat but also a good source of energy thanks to the hazelnuts, which are rich in healthy fats, proteins, and antioxidants. Additionally, cocoa adds a boost of antioxidants and intense flavor, and the sugar can be adjusted according to your preferences.
In conclusion, Chinese brioche with hazelnut cream is a cake that will not only delight your taste buds but also add a touch of elegance to any table. By experimenting with various fillings and preparation techniques, you can transform this recipe into a personal favorite.
Enjoy your meal and happy cooking!