Tag: Brioche

Gluten Free Heart Brioche, Cream and Chocolate – Easy Dough Without Butter and Oil – Gordon Ramsay’s version

Gluten Free Heart Brioche, Cream and Chocolate - Easy Dough Without Butter and Oil


Gluten-free brioches are easy and versatile with this recipe without butter And oil with cream in the dough! I gave my croissants a shape a heart, I filled them with custard and chocolate, excellent for a breakfast, snack or delicious dessert.

With this dose you will get 24 small brioches (my heart mold measures 7 cm in the widest part!)

# Family💚 I am extremely happy to share this beautiful, versatile and delicious recipe that you can give a thousand shapes and fill as you like!

You know I'm crazy about custard, I couldn't help but put it in these sweet hearts! For the sweet tooth, any type of spreadable cream (hazelnut, pistachio, almond) or jam is also fine.

See also => ​​Gluten Free Custard and Chocolate Cream – One Foolproof Recipe for Two Tastes

The important thing is to know that this brioche cuts wonderfully!

To have an impeccable leavened cake, you must always start from a super homogeneous dough, I show you that you can also get it by working by hand, but if you want to help you with a planetary mixer, you can definitely do it!

Use the leaf hook and make the recipe as described below.

These brioches, by appropriately modifying the ingredients, you can absolutely make them lactose-free.

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream – Gordon Ramsay’s version

Pan Brioche Plumcake Stuffed with Jam, Hazelnut Cream and Pistachio Cream


Today we make brioche pan plumcakes filled with hazelnut cream, jam and pistachio cream, soft and easy to make. Delicious and soft even the next day, they are one of the best homemade snacks I have eaten … even better than many packaged snacks!

With these doses you will get 8 plumcakes.

Family💚 these snacks are kind of pigeon egg, simple to make, excellent also the day after, easy to customize, and convenient to prepare the night before and let it rise all night.

To get the excellent result you see with minimal effort, I recommend that you use one planetary, it will work independently and you can get this super creamy dough.

If it doesn't have a planetary mixer, you can use a whisk with the spiral hook and work well as per recipe!

Click here for my loaf pan!

Alternatively, you can use a mold from muffin with cups, being careful not to overfill, but keeping to the middle of the cup because they should relieve a lot in cooking!

As you can see, the dough is very soft, to prevent the filling from going to the bottom, I tried to sprinkle a layer of starch on the first layer of dough, before stuffing and then covering with the other layer of dough … It works!

For this recipe you will find a leavening of 3/4 hours as the quantity of yeast is important, but it is often more convenient for me to knead the night before and bake in the afternoon or the evening after … How to change the recipe?

You don't have to change the recipe, actually! You just have to pay attention to temperature! In winter, if you have a cool house like mine, just put the bowl well covered with plastic wrap and a cloth in the oven with the light off.

If the temperature isn't that cool, or it's summer, put it in the fridge overnight and bring it back to room temperature before cooking.

ATTENTION:

If after rising you notice a sour smell unfortunately the dough has gone bad, probably due to a too high temperature.

To have excellent snacks even the next day, it is important to keep them in the best way: in the cake pan, otherwise in hermetically sealed bags or tin boxes.

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough


Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.

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