Spicy Chocolate Rings

Light Puff Brioche Dough

Dark Puff Brioche Dough

Danish Varnish

Temper the chocolate and mix with salt and spices. Add few drops of water to get the texture of the chocolate a bit creamier. Fill up The Ring insert silicon mold (around 15g/mold) and let crystalize.

Mix all ingredients, except second part of butter, at 1st speed for 10 min, and 2nd speed 4 min. The dough should be at 25°C after mixing. Scale one part at 1800 g and second at 900 g. Make balls, cut a cross with a knife and let about 15 min on table before making a flat rectangle then store in refrigerator at 4°C for few hours. Keep the 900g part to laminate with dark puff brioche dough. Laminate the dough of 1800g 4 times longer than larger, laminate butter 2 times longer than larger, and place the butter on one side of the dough and cover the butter with the extra dough from the side. Fold in 2 again and cut the sides of the dough to see all the layers of butter. Let cooling down 1h in fridge at 4°C.

Same method of mixing as light puff brioche dough. Make ball, cut a cross with a knife and let about 15 min on table before making a flat rectangle then store in refrigerator at 4°C for few hours. Laminate the light dough 2 times longer than larger, laminate butter 2 times longer than larger, and place the butter on top of the dough. Laminate the dark dough 2 times longer than larger and cover the butter. Fold in 2 again and cut the sides of the dough to see all the layers of butter. Turn 90°, laminate 2 times longer than larger and do the same at same size with light puff brioche (III). Stick one on the other, cut in 2 and stick again on the other (to get 4 layers of blocs in total). Let cooling down 1h in fridge at 4°C.

Mix gently the 2 ingredients to get a kind of syrup.

Laminate the puff brioche dough at 8 mm thickness, keep 1/3 of the dough in refrigerator and stick 4 layers one on top the other with the rest of the dough. Cut bands of 1cm on the opposite side of the lamination and stick them with water on top of the 1/3 dough from refrigerator layers visible from the top. Roll out to 4 mm on the side of the layers, cut rectangles of 23x5cm (should be around 60 g) and cover rings of chocolate with this dough. Brush some butter on ring ø10 cm and ø3 cm (for middle), then place each piece of dough in one ring to proof at 30°C with 80% of water during around 2h. Bake in ventilated oven around 8 min at 190°C. Unmold directly, brush the varnish on hot brioche, and let cooling down on a grill.