![\"Pain](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/04\/pain-brioche_chocococo.jpg\")
<\/a>Pour 100 g de levain (recette d’\u00e9t\u00e9) :<\/p>\n
- \n
- 450 g de farine + 50 g pour le plan de travail<\/li>\n
- 70 g de sucre roux (sucre plus que le sucre blanc raffin\u00e9)<\/li>\n
- 30 g de noix de coco r\u00e2p\u00e9e<\/li>\n
- 20 g de vermicelles de chocolat noir<\/li>\n
- 100 g de levain<\/li>\n
- 4 g de sel<\/li>\n
- 20 cl de lait de coco<\/li>\n<\/ul>\n
M\u00e9langer 100 g de levain bien fort (\u00e0 temp\u00e9rature et bien nourri) avec le lait de coco et compl\u00e9ter avec de l’eau jusqu’\u00e0 atteindre 300 ml de liquide.<\/p>\n
M\u00e9langer la farine, le sucre, la noix de coco, le chocolat et le sel.\u00a0Ajouter le liquide et p\u00e9trir au moins 10 min.<\/p>\n
Laisser lever une premi\u00e8re fois couvert d’un torchon humide. Environ 2 heures \u00e0 30\u00b0C ou 6 heures \u00e0 temp\u00e9rature ambiante.<\/p>\n
P\u00e9trir rapidement et chasser l’air. Former une boule ovale et d\u00e9poser dans une cocotte en fonte recouverte de papier cuisson. Laisser encore lever. Le p\u00e2ton doit doubler de volume. Ne jamais mettre \u00e0 cuire un p\u00e2ton qui n’a pas lev\u00e9.<\/p>\n
En g\u00e9n\u00e9ral, on arrive au dimanche matin : scarifier le p\u00e2ton, humidifier au pinceau, poser le couvercle et enfourner \u00e0 240\u00b0C, four froid.<\/p>\n
Au bout de 25 ou 30 min, retirer le couvercle de la cocotte et regarder la jolie cro\u00fbte se former. Sortir le pain au bout de 40 min de cuisson. Il doit sonner creux.<\/p>\n
![\"Pain](\"http:\/\/192-168-1-24.yoan-sageloly.direct.quickconnect.to\/wordpress\/wp-content\/uploads\/2020\/04\/pain-brioche_chocolat-lait-de-coco.jpg\")
<\/a>Pain brioch\u00e9 au chocolat noir et lait de coco<\/figcaption><\/figure>\n <\/p>\n
Brioche bread with coconut milk and dark chocolate<\/em><\/h3>\n
For breakfast, I only swear by brioche bread in large or small format. It’s fluffy and crispy, especially when it just comes out of the oven on Sunday morning.<\/em><\/p>\n
This brioche bread is more one of my most greedy: it is flavored with coconut and dark chocolate. And as usual, free from eggs, milk, or butter. I also made it much sweeter. We can therefore eat slices without any topping \ud83d\ude42<\/em><\/p>\n
For 100 g of wild yeast (summer recipe):<\/em><\/p>\n
- \n
- 450 g of flour + 50 g for the work surface<\/em><\/li>\n
- 70 g of cane sugar (sweeter than refined white sugar)<\/em><\/li>\n
- 30 g of grated coconut<\/em><\/li>\n
- 20 g of dark chocolate vermicelli<\/em><\/li>\n
- 100 g of wild yeast<\/em><\/li>\n
- 4 g of salt<\/em><\/li>\n
- 20 cl of coconut milk<\/em><\/li>\n<\/ul>\n
Mix 100 g of strong wild yeast (at room temperature and well fed) with coconut milk and make up with water until you reach 300 ml of liquid.<\/em><\/p>\n
Combine flour, sugar, coconut, chocolate and salt. Add the liquid and knead at least 10 min.<\/em><\/p>\n
Leave to rise for the first time covered with a damp cloth. About 2 hours at 30 \u00b0 C or 6 hours at room temperature.<\/em><\/p>\n
Knead quickly and expel the air. Form an oval dough and place in a cast iron casserole dish covered with baking paper. Let rise again. The dough should double in size. Never cook a dough that has not risen.<\/em><\/p>\n
In general, we arrive on Sunday morning: scarify the dough, moisten with a brush, put the lid on and bake at 240 \u00b0 C, start in cold oven.<\/em><\/p>\n
After 25 or 30 min, remove the lid from the casserole dish and watch the pretty crust forming. Take out the bread after 40 minutes of baking. It must sound hollow.<\/em><\/p>\n
\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"
Pain cocotte brioch\u00e9 au lait de coco et chocolat noir Pour le petit-d\u00e9jeuner, je ne jure plus que par du pain brioch\u00e9 en grand ou petit format. C’est moelleux et croustillant, surtout quand il sort tout juste du four le dimanche matin. Ce pain brioch\u00e9 est plus l’un de mes plus gourmands : il est… Poursuivre la lecture Pain cocotte brioch\u00e9 coco-choco<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":1117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[36,41,87,105,141],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1115"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1115"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1115\/revisions"}],"predecessor-version":[{"id":1315,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1115\/revisions\/1315"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/1117"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- 70 g of cane sugar (sweeter than refined white sugar)<\/em><\/li>\n
- 450 g of flour + 50 g for the work surface<\/em><\/li>\n