Low-fat hazelnut chocolate babka

Low-fat hazelnut chocolate babka

Johanna Le Pape
Difficulty Icon
Advanced
Recipe Time Icon
40m
7
Videos
Straight from Japan, a butter-free Hokkaido brioche dough made with tangzhong, topped with a low-glycemic chocolate spread and elegantly babka-shaped
Low-fat hazelnut chocolate babka
Completion time
Preparation
40m
Baking
20m
Resting
3h
Techniques taught
  • Preparing a flour starch
  • Forming a glutinous network
  • Dough proofing
  • Kneading brioche dough with a mixer
  • Preparing almond powder
  • Defining the glycemic index
  • Making almond milk
  • Making a chocolate filling
  • Flour a work surface
  • Final proof & dough rising
  • Spreading a mix using a spatula
  • Rolling out leavened dough
  • Shaping brioche dough
  • Making a flavored syrup
  • Baking a brioche
  • Preparing a shiny egg wash
  • Egg washing a dough with a brush
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup

Discover the first step of this course for free

Step 1 : Tangzhong flour starch

Johanna Le Pape
Johanna Le Pape
World Champion, Confectionery Art | Pastry Consultant
World Champion, Confectionery Art | Pastry Consultant

Step 2 : Hokkaido butterless brioche dough & proofing

Step 3 : Low glycemic index chocolate filling

Step 4 : Babka assembly & final proof

Step 5 : Maple syrup finish

Step 6 : Baking the babka

Step 7 : Finishing the babka

Johanna Le Pape

Johanna Le Pape

World Champion, Confectionery Art | Pastry Consultant
Johanna Le Pape is a committed pastry chef and wellness chef. In 2014, she was awarded the title of Confectionery Arts World Champion.

She has worked in renowned establishments such as the Lutetia, the Meurice and Ladurée, and has taught at the prestigious École Ducasse.

Originally destined to work in the world of sports, Johanna Le Pape changed path and turned to a very gourmet pastry that respects the principles of nutritional balance: using plant-based raw materials, balancing the glycemic index by adding fiber, recycling and reusing waste, preserving the micronutrients, using seasonal, local ingredients from sustainable and/or organic production.

Now a pastry consultant, she assists in food innovation and creates wellness products.

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