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Sarracenia - Slawomir Korczak

Slawomir Korczak Mexico
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Sarracenia

Poolish Pre-Ferment

100 g bread flour
120 g water (at 28°C)
7.5 g dry yeast

  1. Dissolve yeast in water.
  2. Mix together all ingredients and leave to rest for 2 hours.

Brioche with Vanilla and Orange Zest

221 g Poolish
336 g bread flour
150 g whole eggs
45 g milk
24 g honey
33 g caster sugar
7.5 g salt
1.5 vanilla bean pulp
Zest of 1.5 orange
131 g butter (soft)

  1. Safe butter, mix together all ingredients with beater at slow speed until smooth.
  2. Change to hook and mix dough for 6 minutes.
  3. Leave to rest for 5 minutes.
  4. Progressively add butter, vanilla and orange zest while mixing until dough is ready.
  5. Put dough into greased cambro and leave to rest for 15 minutes.
  6. Make three folds with 15-minute intervals and place in refrigerator.

Orange and Apricot Confiture

225 g oranges (blanched and diced)
160 g Fruit'Purée Apricot Capfruit
160 g Fruit'Purée Orange Capfruit
2 g yellow pectin
140 g caster sugar
1 vanilla bean pulp

  1. Heat together Fruit'Purée Apricot Capfruit and Fruit'Purée Orange Capfruit to 5°C.
  2. Mix together sugar and pectin, and add.
  3. Bring to a boil, and add oranges and vanilla.
  4. Cover with lid and leave to simmer at low heat for 35 minutes.
  5. Leave to cool and store in refrigerator.

Chocolate Sablé

165 g soft butter
3 g Himalayan salt
112 g icing sugar
38 g almond powder
75 g whole eggs
225 g cake flour
30 g Cacao Barry® cocoa powder Extra Brute

  1. Mix together butter, salt, icing sugar and almond powder.
  2. Add eggs.
  3. Pass flour and cocoa power through sieve, and add.
  4. Pour mixture into moulds and freeze.

Chocolate and Hazelnut Spread

28 g water
78 g caster sugar
65 g glucose
250 g cream
40 g invert sugar
200 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
100 g Cacao Barry® Pure Hazelnut Paste

  1. Make a light caramel.
  2. Boil together cream, invert sugar and glucose.
  3. Add to caramel and cook for 1 minute.
  4. Leave to cool to 60°C.
  5. Pour onto chocolate and hazelnut paste.
  6. Emulsify and pipe into moulds.

Hot Chocolate

414 g milk
564 g cream
15 g invert sugar
183 g Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa
84 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa

  1. Boil together milk, cream and invert sugar.
  2. Strain onto chocolate and emulsify.
  3. Serve immediately.

Finishing and assembly:

  1. Cut brioche into donut shape and place into moulds line with chocolate sablé.
  2. Leave to prove for 90 minutes.
  3. Bake at 180°C for 15 minutes.
  4. Fill bread with confiture and decorate.
  5. Serve bread with hot chocolate and spread.