Brioche & Chocolate Tart [(DC1G9)]

During the week 3 of our practical class, we've made brioche. Brioche is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It has dark golden and flaky crust. Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread but has richer aspect of a pastry. 

This video shows how we glazed the brioches before we baked them:

This is how the brioches look like

Other than that, Chef JM taught us to make chocolate tart which was very delicious. 

For the crust, sieve flour and combine with butter. Crumb until sandy texture. Then, add in sugar and salt and make a well in the center. Put in egg yolk and water. Then bring dough together into a ball without kneading it. Keep chill at least for 10 minutes. 

For the chocolate ganache, combine glucose and cream in a sauce pan and heat them up on a stove. Then, add in chocolate and butter. Stir mixture until melted. Set aside.

After that, roll the pastry to 3mm thickness and lineup in tart case. Bake until done. Then, pour the ganache into case and chill to set. You can garnish with strawberries, mint leaf and whip cream before serve.

Chef was cutting the chocolate tart before eating them.

This is how our chocolate tarts look like.