Cappuccino Brioche

Ingredients

Brioche Dough

• 500 g strong bread flour
• 100 g Trevalli Professional Mascarpone Mix
• 200 g fresh whole eggs
• 100 g granulated sugar
• 10 g salt
• 10 g fresh compressed yeast
• 5 g instant coffee powder

Brioche Filling

• 200 g Trevalli Professional Mascarpone Mix
• 200 g Hoplà Professional Sweetened Whipping Cream Alternative (100% plant-based)

Products Used

Method

For the Brioche Dough:

1. Knead the flour with the eggs and Trevalli Professional Mascarpone Mix, gradually incorporating the liquid ingredients along with the sugar.
2. When the dough is partially developed, add the salt, followed by the instant coffee powder.
3. Allow the dough to proof until doubled in volume.
4. Divide and shape into brioche buns weighing approximately 30 g each. Arrange them on a baking tray and leave to proof again until risen.
5. Bake at 170°C (338°F) for approximately 8 minutes. Remove from the oven and allow to cool completely.

For the Cream Filling:

1. In a stand mixer fitted with the whisk attachment, whip together the Trevalli Professional Mascarpone Mix and the Hoplà Professional 100% Plant Based for whipping with sugar until smooth, stable, and creamy.

For Finishing:

1. Slice the brioche buns in half. Fill them using a piping bag fitted with a star nozzle to create a decorative finish.