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Low-fat hazelnut chocolate babka
Straight from Japan, a butter-free Hokkaido brioche dough made with tangzhong, topped with a low-glycemic chocolate spread and elegantly babka-shaped
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Tangzhong flour starch
Techniques covered
- Preparing a flour starch
- Dough proofing
- Kneading brioche dough with a mixer
- Forming a glutinous network
- Making a chocolate filling
- Defining the glycemic index
- Preparing almond powder
- Making almond milk
- Shaping Viennese pastries
- Spreading a mix using a spatula
- Flour a work surface
- Shaping brioche dough
- Final proof & dough rising
- Rolling out leavened dough
- Making a flavored syrup
- Preparing a shiny egg wash
- Egg washing a dough with a brush
- Baking a brioche
- Putting a finishing touch on a viennoiserie
- Coating with syrup
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