I made a tiramisu brioche by filling the brioche with coffee and mascarpone cream. Compared to other breads, brioche contains more eggs and butter, so it is more savory and flavorful. Condensed milk is added to the mascarpone cream to give it a more milky taste, and the cocoa powder sprinkled on top adds chocolate flavor, giving it a tiramisu feel. It’s good to make long and eat it one bite at a time. Fill with cream after the bread has completely cooled so that the cream does not melt. If you can’t drink coffee or your kids will eat it, you can omit the coffee from the bread.
▶About 6 servings.
200g Bread flour
100g All-purpose flour
6g Dry yeast
2g Instant coffee powder
60g Unsalted butter
250g Mascarpone cheese
75g Condensed milk
150g Heavy cream
1. Melt instant coffee powder in milk.
2. Put strong flour and light flour into a kneader, make 3 grooves, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.
3. Add egg and coffee milk and knead for about 10 minutes, then add unsalted butter and knead for another 10 minutes until smooth, shape into a round shape, place in a bowl, cover with cling wrap, and ferment for about 1 hour until doubled in volume do.
4. Drain the gas from the dough, divide it into 6 pieces, shape them into round shapes, cover with cling wrap, and rest at room temperature for 15 minutes.
5. Drain the gas, shape the dough, put it on the oven pan, cover the dough and ferment it for about 1 hour.
6. Mix egg yolk and water in a 1:1 ratio, apply on the top of the bread, bake in an oven preheated to 170 degrees for 12 minutes, and cool. (Bake temperature and time may vary depending on the size of the bread~)
7. Add condensed milk to the cold mascarpone cheese and loosen it gently. Add whipped cream until the horns stand and mix.
8. Cut the bread in half, fill it with cream and sprinkle with cocoa powder.