I too have succumbed to this delicious chocolate and hazelnut babka recipe, which can be found in the latest issue of Fou de Pâtisserie. I say “I too” because Instagram has indeed been flooded with babkas lately! That said, I would have been too silly not to try it in turn because this recipe is just insane! We owe it to Jeffrey Cagnes, head pastry chef at Maison Stohrer.
I really don’t know much about bread baking, it’s not my field, I’d even say it’s my Achilles’ heel. But I’m starting to take an interest in it little by little and I want to try lots of things. This particular recipe, I’ve already made it twice (and doubling the quantities, so that’s already 4 babkas to my name). It’s really simple to make. And really delicious (and my colleagues won’t contradict me on that :P).
You can use the spread of your choice (or make it at home), the chocolate you like, the nuts you prefer… in short, treat yourself and head to the kitchen!
Ingredients & method
2 components · Full recipe
Brioche Dough
Ingredients
- 250 g (8.8 oz) T45 flour (or strong white flour)
- 3 g (0.1 oz) salt
- 50 g (1.8 oz) sugar
- 12 g (0.4 oz) fresh baker’s yeast
- 150 g (5.3 oz) milk
- 50 g (1.8 oz) butter
Method
1
Dissolve the yeast in the warm milk.
2
In the bowl of a stand mixer fitted with the dough hook, combine the salt, sugar, flour and the milk with the yeast. Note: the salt and sugar must not come into direct contact with the yeast (which is why I dissolve it in the milk).
3
Knead at medium speed (2–4 on my KitchenAid) for about twenty minutes until the dough pulls away from the sides of the bowl.
4
Add the butter cut into small pieces and continue kneading until the dough pulls away from the sides again. It should be smooth and glossy.
5
Shape the dough into a ball, place it in a large bowl, cover and leave to rest in the fridge for 1 hour. (You can also do this step the day before, as I do.)
Assembly of Jeffrey Cagnes’ Chocolate and Hazelnut Babka
Ingredients
- 150 g (5.3 oz) chocolate spread
- 30 g (1.1 oz) crushed dark chocolate
- 40 g (1.4 oz) crushed hazelnuts
Method
1
Dust the work surface with flour and roll out the dough into a rectangle the length of your tin and three times its width.
2
Gently warm the chocolate spread so it is easier to spread, then spread it over the entire surface of the dough using a small offset spatula. Scatter the crushed hazelnuts and dark chocolate on top.
3
Gently roll the dough into a log, then cut it in half lengthwise. Turn one of the babka strips over (layers facing up), then place the other strip on top, forming an X shape with the layers always facing up.
4
Twist the two strips together to form a braid. Place the brioche in a greased loaf tin and leave to rest for 45 minutes at room temperature.
5
Preheat the oven to 180°C / 350°F.
6
Bake for 20 to 25 minutes. Once out of the oven, you can brush the babka with a sugar syrup (30 g (1.1 oz) water and 30 g (1.1 oz) sugar, previously brought to the boil).
7
Wait 5 to 10 minutes before turning out.
Gallery
