Pumpkin Pie Brioche and Croissants

November 19, 2009

in Breads,French,Recipes


Well here we are, day two of my adventures with Pumpkin pie brioche. If there is anything you take away from these two posts is that Brioche dough is very versatile and very tasty and with a little planning ahead you can whip up a number of tasty treats.

Oh, one of the things I would suggest you try is using the baked brioche to make French Toast, very tasty!

And as promised in my previous post here are the directions to bake the Brioche… in addition to the yummy dark chocolate filled croissants I concocted.




Pumpkin Pie Brioche Dough
from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François


Click here for brioche recipe ingredients

Continued…
On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.


Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.

Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.


Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.


Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.


Note: I divided my batch of dough into three so I could make the doughnuts, brioche, and croissants. The baking times remained within the range provided.

Pumpkin Pie Brioche Croissants filled with Dark Chocolate
inspired from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François

1-1 1/2 pounds pumpkin pie brioche dough
dark chocolate spread
egg wash (1 egg beaten with 1 tablespoon water) for brushing on the top crusts
raw sugar for sprinkling on top
melted dark chocolate for drizzling (optional)

Prepare 1 or 2 cookie sheets with parchment paper.

Dust the surface of the refrigerated dough with flour and shape it into a ball.


Dust your work surface with flour and roll out the dough until it is a 1/8 inch thick rectangle.


Using a pizza cutter, cut the dough into 8 small rectangles, and cut each rectangle into 2 triangles each.


Gently stretch the triangles, using an off-set spatula place about a teaspoons worth of the dark chocolate spread (or to taste) on the lower half of the triangle.

Carefully roll the dough starting at the widest end until the point is tucked under the bottom. Curve the ends to create the croissant shape. Cover them loosely with plastic wrap and let them rest about 40 minutes.



If using a baking stone preheat the oven to 350 degrees F for thirty minutes, with a rack placed in the center of the oven. Otherwise a 5 minute preheat will suffice.

Using a pastry brush paint the tops of the croissants with egg wash and sprinkle with the raw sugar. Bake them for about 20 to 25 minutes, until golden brown and well set in the center.


Remove the croissants from the oven and let cool on a rack. Drizzle each with melted dark chocolate if desired.

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