Hi everyone! This will probably be the last recipe with mango since the season is unfortunately almost over. For this last recipe, I will show you how to realise these delicious mango Briocookies! But what exactly are Briocookies? It’s simply the combination of two amazing dessert, the cookies and the brioches. So you have the softness of the brioches combined with the crunchiness and sweetness of the cookie dough. These are also filled with a mango Namelaka cream. The texture of this cream looks like cremeux and ganache combined.
I’ve used the recipe of Karim Bourgi for the Briocookies. I’ve just added less butter in the brioche dough and less sugar in the cookie dough.
For 12 Briocookies of ~50g:
- 300g of flour
- 150g of eggs
- 30g of milk
- 30g of sugar
- 6g of salt
- 7g of fresh yeast (or 2,3g of dry yeast)
- 150g of butter
- 90g of butter
- 25g of sugar
- 25g of eggs (= 1/2 egg)
- 90g of flour
- 2,5g of baking powder
- 75g of white chocolate chips
- 40g of pecans
- 75g of milk
- 5g of glucose (or honey)
- 2g of powdered gelatin (or 1 sheet of 2g)
- 45g of mango coulis (= fresh mixed mangoes)
- 130g of white chocolate
- 150g of full liquid cream
We’ll start with the brioche: (to make a day ahead)
1. Combine the flour, salt, sugar and eggs. If you use fresh yeast, crumble it over the flour, add the milk and go to step 3. Otherwise, do step 2.
2. If you use dry yeast, slightly heat the milk without going above 40°C and then add the dry yeast and mix. Let it sit for 5-10min. Then, add it to the flour mixture.
3. Knead the dough at medium speed for 10min.
4. Add the butter cut into small pieces little by little. Each time the pieces of butter disappear, add some more.
5. Once all the butter is added, knead until the dough becomes very elastic and comes off the edges of the bowl.
6. Cover the bowl with cling film (or a towel) and let it rise at room-temperature for 2h. The dough should double in size.
7. Punch the dough down and wrap it with cling film. Refrigerate overnight.
For the Namelaka cream (also to make the day before):
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Melt the chocolate in a bain-marie (or microwave).
3. Mix fresh mangoes to get 45g of coulis. Bring it to boil with the milk and glucose (or honey).
4. Pour it in 3 times over the melted chocolate and stir vigorously between each addition.
5. Add the hydrated gelatin as well as the cold liquid cream. Mix with a hand blender but try not to incorporate too much air.
6. Cover with cling film (it must touch the surface) and refrigerate overnight.
For the cookie dough:
1. Cream the softened butter with the sugar. You should take your butter out of the fridge at least 1h30 before starting.
2. Add the egg and then the flour and baking powder. Mix until you have a homogenous ball.
3. Roll the dough out between two baking sheet to a 3-4mm thickness. Sprinkle with the chopped chocolate and pecans. Slightly press them into the dough with your rolling pin.
4. Refrigerate until use.
It’s time to assemble!
1. Take the brioche dough out of the fridge and make balls of ~50g. Grease and sprinkle a muffin tray with some granulated sugar. Place the brioche inside.
2. Let them rise for 1h30-2h, until they double in size.
3. Preheat the oven to 175°C/347°F fan-assisted.
4. In your cookie dough, cut circles of 6cm diameter and place them over the brioche.
5. Cook the briocookies for ~12min. The brioche should have a nice golden color.
In the meantime:
1. Whip your Namelaka cream until soft peaks form. The cream should not be too firm.
2. Place the cream in a pastry bag fitted with a small plain tip. Refrigerate until use.
3. When the briocookies are completely cold, create a hole at the bottom and fill them generously with the cream.
Your Briocookies are ready! Enjoy!
Don’t forget to send an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!