by Juliette Joo
If you are walking around Paris on a Sunday morning and you want to prepare a brunch, there is a place you can’t miss: the Stohrer bakery, one of the oldest in the capital. Founded in the 18th century by the king’s pastry chef Nicolas Stohrer, it is located in the famous little Parisian street, Montorgueuil in the Marais district. Its decoration is sumptuous, classified as a historical monument and realized by a pupil of Paul Baudry, who worked for the decoration of the Opera Garnier.
At Stohrer, you will find a farandole of pastries more appetizing than the others, from Baba au Rhum to Saint-Honoré through its delicious Babka brioche, all taste buds find their account.
What interests us for our brunch is the famous Brioche of the pastry chef of the pastry shop, Jeffrey Cagnes. This delicious pastry is called the Babka.
It was inspired by a traditional Polish recipe, served at many festivals. Babka means “grandmother” and refers to the shape of this brioche whose undulations resemble the folds of a skirt. Traditionally, the Babka brioche is filled with cinnamon and/or chocolate.
If you can’t go to Stohrer’s and you are a pastry lover, here is the recipe of this famous Babka brioche:
Concerning the filling, here are 3 versions: hazelnut spread, chocolate and pecan spread or cinnamon and walnut. As for the spread, the recipe recommends heating it in a bain-marie, but it must not be too hot or the brioche dough will be difficult to handle once filled. So I suggest you just work it a little with a spatula. If you are preparing your chocolate filling (2nd option at the bottom of the article) I advise you to freeze it in the refrigerator otherwise it will be a disaster when you roll it out! It is therefore preferable to prepare it during the first resting period of the brioche dough.
I want to warn you though: this recipe is addictive!
For the Babka brioche dough
– 250 grams of flour
– 3 grams of salt
– 50 grams of sugar
– 12 grams of fresh baker’s yeast (or 1/2 bag of dry baker’s yeast)
– 150 grams of milk
– 50 grams of soft butter
– 30 grams of dark chocolate chips
– 40 grams of hazelnuts
– 150 grams of spread
1. Place all the ingredients for the Babka brioche dough in the food processor with the hook, except the butter. Knead for 5-6 minutes at medium speed before adding the butter cut into small pieces. Continue kneading until the dough pulls away from the sides. Cover the dough with plastic wrap and let it rise for at least 1 hour so that it doubles in volume.
2. After this time, degas the dough and roll it out into a rectangle the size of the length of the pan and three times its width.
3. Work the spread lightly so that it spreads better. Spread the spread over the brioche dough rectangle before topping with the hazelnuts and chocolate chips.
4. Roll the whole thing up to make a roll the size of the length of the pan. Cut the roll in half lengthwise after refrigerating if the dough seems too soft. Braid the two pieces together and place in the buttered cake pan.
5. Let the dough grow in the pan at room temperature for at least 45 minutes. After this time, preheat the oven to 180 degrees in the fan position. Bake for 25 minutes. Leave to cool in the tin so that it does not fall apart.
For a bit of shine, you can make a syrup with 65 grams of powdered sugar and 4 centiliters of water brought to a boil before covering the Babka brioche still in its mold and taking it out when cold.
1st topping option: 80 grams of butter, 120 grams of Muscovado sugar, 1.5 tablespoons of powdered cinnamon and 50 grams of crushed nuts.
2nd filling option: 25 grams of powdered sugar, 15 grams of cocoa powder, 65 grams of dark chocolate, 60 grams of soft butter, 50 grams of chopped pecans. Simply melt the butter and chocolate and then mix in the other ingredients.
Discover other brunch recipes to make at home, here.