INGREDIENTS:Brioche:
1/3 cup warm milk
2 ½ tsp. yeast
3 egg yolks
2 cups all-purpose flour
Place in a mixer and let rest for 20 minutes.
½ cup sugar
½ tsp. salt
8 egg yolks
1 ½ cup flour
1 ½ sticks unsalted butter, softened,
Ganache Filling:
12 oz. semi-sweet chocolate, chopped
1 ½ cups heavy cream
½ tsp. cinnamon
Garnish:
as needed, cinnamon
as needed, sugar in the raw DIRECTIONS:Add first four ingredients to the mixer. Mix with a dough hook for 15 minutes, then add 1 Tbsp. of softened, unsalted butter at a time until fully incorporated. Let dough rest for two hours in refrigerator
Scald the cream, and pour over chocolate and cinnamon. Whisk smooth and let cool; roll into 1 inch balls.
Roll out dough (¼ inch thick) and cut 3 inch circles. Wrap ganache balls, sealing the chocolate airtight inside.
Deep fry in 350°F oil until golden brown, and roll in cinnamon and sugar in the raw.
Serve with cut strawberries and espresso-flavored custard or flan. SERVINGS:12 servings From:Executive chef Felino Samson, Bomboa, Boston PHOTO CREDIT:Photo Credit: PETE CLAUDE LEMIEUX
