The Pétrin

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Pinza: mystery at the heart of a Bun

(for 15 briochettes)

For the yeast leavening

• 125g flour T55
• 35g fresh yeast or 4 cc instant dry yeast
• 125g milk

For the paste

• 375g flour T55
• 3 eggs
• 100g sugar
• Cs 1.5 milk
• 70g butter

For garnish

• Hazelnut cream 150g (replaced by nouga'choc cut into 2)
• icing sugar

Preparation of yeast leavening

Mix flour with dry yeast and add milk, stirring as with a wooden spoon the dough should be thick and smooth. Cover with a towel and let stand overnight.

Preparation of pulp

The dough is prepared either by hand, the robot or the MAP.

Mix flour and sugar and a pinch of salt: digging a well, pour in eggs and yeast leavening and mix first with the wooden spoon (if handmade) then transfer the work plan for work dough.
Add the soft butter in 2 or 3 times to incorporate, and knead at least 5 minutes until dough is smooth, supple and elastic.

Note: I added a little milk, because I found the dough too firm for my taste

Cover and let stand 1 hour.

Preparing filling

Approximately 10 to 15 minutes before the end of the first round, prepare the lining of briochettes.
If using the cream hazelnuts as in the original recipe, take the ball with a spoon Parisian slightly and roll in icing sugar (allow 15 balls the size of a cherry). The cream comes in paste form, I suppose that one can easily replace it with something else of chocolate or fruit (pulp of dates for example).

I used on my side my nouga'choc which had the advantage, in addition to being flexible and therefore easy to shape into balls, to be composed in part of nougat and almonds for crisp touch me rocks!

Shaping Pinza

Pour the dough on the work surface lightly flour. Divide into 15 pieces of the same weight and let relax 5 min covered. Shaping balls regular (*) by introducing a ball in each gourmet chocolate and closing is the key to not let it escape.
Place balls in muffin cups or flexible box lined with a paper or in molds briochettes buttered. Let rise about 1 hour (the briochettes must have doubled in volume).

Preheat oven th 6 (180 ° C). Brown Pinza in egg yolk diluted in a bit of water or milk. Decorate with possibly half a hazelnut, almond or by filling selected.
Bake about 15-20 minutes. Let cool before unmould on a grid.

(*) Try to focus the maximum Boulaga ball around the chocolate so that it remains invisible even after lifting and cooking surprise effect guaranteed!
Remember, if you use in place of the hazelnut cream or chocolate filling (if recycling small Easter eggs for example) or other chocolate candy (as here), you must tighten the ball of dough when shaping to prevent drips during cooking.

Source: Adapted from Barry Callebaut Chocolate Academy