Brioche Josep Maria Rodríguez Raspberry White Chocolate

Recipe for Raspberry and White Chocolate Brioche Rouge from La Pastisseria Barcelona

Filled brioches are one of the best-selling products at La Pastisseria Barcelona (Spain), an iconic Catalan pastry shop run by the couple Josep Maria Rodríguez, World Pastry Champion in Lyon, and Ana Jarquín, Revelation Pastry Chef at Madrid Fusión 2019.

In particular, this Brioche Rouge, featured in our Spanish pastry magazine DPAS 515, is filled with a red berry and white chocolate cream, incorporates a raspberry compote, and is coated in chocolate. It’s a fresh brioche that fits perfectly with current trends, combining individual portions, vibrant colors, a sweet-and-sour contrast, and freshly finished in the workshop.

Brioche Rouge

Brioche Dough

500 g T45 flour
250 g eggs
50 g milk
55 g sugar
10 g salt
12 g fresh compressed yeast
15 g invert sugar
300 g butter

Kneading:

Use very cold eggs. Mix all the ingredients except the butter for about five minutes. Increase to medium speed and knead for another ten minutes. Gradually incorporate the butter and work until the dough no longer sticks to the sides of the bowl. Final kneading temperature: 24º C.

Resting, Dividing, and Shaping:

Let the dough rest for two hours at room temperature. Deflate the dough, spread it on a baking sheet covered with plastic wrap, and place in the freezer for 30 minutes to stop the fermentation process. Then keep it refrigerated. Cut into 70 g pieces and shape into balls.

Proving and Baking:

Prove for two hours at 25º C. Bake at 175º C for eight minutes.

Red Berry and White Chocolate Cream

695 g heavy cream (35% fat)
105 g milk
2.5 g diluted red food coloring (DecoRelief)
280 g Inspiración raspberry chocolate
280 g Ivoire 35% white chocolate

Heat milk and cream to 70º C. Pour over the chocolates, add food coloring, and emulsify. Chill.

Rouge Compote

135 g raspberries
290 g invert sugar
90 g liquid glucose
60 g sugar
20 g NH pectin
500 g raspberry puree
25 g gelatin mass (1:6)

Mix the invert sugar, glucose, and puree and heat to 45º C. Add the gelatin and pectin to the sugar gradually and bring to a boil. Add the raspberries and chill.

Ivoire Whipped Ganache

90 g heavy cream (35% fat)
10 g invert sugar
10 g atomized glucose
135 g Ivoire white chocolate (53% fat)
245 g heavy cream (35% fat)
15 g gelatin mass (1:6)

Heat the gelatin mass with the invert sugar to 45° C. Add the glucose, heat to 65° C, and pour over the chocolate. Emulsify. Add the cold cream and refrigerate until ready to whip.

Rouge Glaze

1000 g Inspiration raspberry chocolate
100 g sunflower oil

Melt the chocolate, emulsify with the oil, and temper.

Assembly

Once the brioche is baked and cooled, inject the cream filling from the bottom and the compote from the top. Pour over the filling, and then pipe the whipped ganache on top. Decorate with fresh raspberries and freeze-dried, crispy raspberries.

Discover other special products by Maite Otegui from in our Spanish pastry magazine, in issue 515 of DPAS