Pastry Selection Recipe
chili ganache brownies, raspberry brioche donuts
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Ingredients
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Chili Ganache Brownies
Raspberry Brioche Donuts
Method
Chili Ganache Brownies
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving a 1–2 inch overhang for easy removal; lightly butter the parchment.
- 2
Melt chocolate and butter
Place chopped bittersweet chocolate and 1 cup (2 sticks) unsalted butter in a heatproof bowl set over a gently simmering pot of water (double boiler) or use short bursts in the microwave, stirring frequently, until smooth. Remove from heat and let cool 5 minutes.
- 3
Mix sugars and eggs
Whisk together granulated sugar and brown sugar in a large bowl. Add the eggs one at a time, whisking until fully incorporated after each addition, then whisk in vanilla extract. If using a stand mixer, mix on low-medium speed until pale and slightly thickened, about 1–2 minutes.
- 4
- 5
Add dry ingredients and spices
Sift together the all-purpose flour and cocoa powder, then gently fold into the batter until no streaks remain. Stir in espresso powder (if using) and sea salt. Add cayenne and chili powder, tasting the raw batter is not recommended but the measured amount gives a warm background heat; adjust between 1/8–1/2 tsp cayenne to your heat preference.
- 6
- 7
Make chili ganache
In a small saucepan, bring 3/4 cup heavy cream just to a simmer (do not boil). Pour hot cream over 6 oz finely chopped semisweet chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon softened butter and 1 teaspoon honey or corn syrup for shine. Whisk in a pinch (about 1/16–1/8 tsp) of cayenne or chili powder to echo the brownies' spice—adjust to taste for heat. Let ganache cool 5–10 minutes until slightly thickened but pourable.
- 8
Assemble and finish
Pour the warm ganache over cooled brownie slab and spread evenly. Sprinkle with a light pinch (about 1/4 tsp) of coarse sea salt. Let set at room temperature 1 hour or chill 20–30 minutes to speed firming. Use the parchment overhang to lift brownies from pan and slice into 9 or 16 squares as desired.
Raspberry Brioche Donuts
- 9
Bloom yeast
In a small bowl, combine warmed milk (105–115°F) with 1 tablespoon active dry yeast and 1 tablespoon sugar (from the 1/4 cup allocated) and stir. Let sit 5–8 minutes until foamy.
- 10
Make brioche dough
In a mixer bowl fitted with the dough hook, combine 3 cups all-purpose flour, remaining sugar (about 3 tablespoons), and 3/4 teaspoon salt. Add the foamed yeast mixture, 1 large egg, 2 egg yolks, and 1 teaspoon vanilla. Mix on low until ingredients come together into a shaggy dough, about 2–3 minutes.
- 11
Incorporate butter
With mixer running on medium-low, add softened unsalted butter (1/2 cup), a few tablespoons at a time, allowing each addition to be fully incorporated before adding more. Continue mixing until dough is smooth, glossy, and elastic—about 8–10 minutes. Dough should be slightly sticky but pull away from the bowl. If too sticky, add up to 1–2 tablespoons flour; if too dry, add 1 teaspoon milk at a time.
- 12
First rise
Transfer dough to a lightly buttered bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled, about 1 to 1.5 hours depending on temperature.
- 13
Chill dough (optional but recommended)
After doubling, gently deflate the dough, shape into a disk, cover, and refrigerate for 1–2 hours or overnight. Chilled dough is easier to roll and cut for donuts and develops flavor.
- 14
Shape donuts
On a lightly floured surface, roll dough to about 1/2-inch thickness. Use a 3-inch round cutter to cut rounds, reroll scraps as needed. Place rounds on a baking sheet lined with parchment and cover loosely; let rest 45–60 minutes until puffy and nearly doubled.
- 15
Heat oil
Pour vegetable oil into a heavy-bottomed pot to reach about 2–3 inches depth. Heat to 350°F (175°C) using a thermometer and maintain this temperature; lower heat slightly if oil temperature spikes. Fry in small batches (3–4 donuts at a time depending on pot size) to avoid crowding.
- 16
Fry donuts
Carefully slide dough rounds into hot oil and fry, turning once, until golden brown on both sides, about 45–60 seconds per side. Use a slotted spoon to transfer to a rack set over a sheet tray lined with paper towels to drain briefly.
- 17
Fill with raspberry jam
Fit a piping bag with a medium round tip (or use a small offset spatula and a piping bag with a narrow opening). Fill bag with raspberry jam. While donuts are still slightly warm, insert the tip into the side of each donut and squeeze 1–2 tablespoons jam into the center. If jam is too thick, warm slightly to soften but not runny.
- 18
Finish and dust
Brush each filled donut lightly with 2 tablespoons melted unsalted butter (divide as needed) to help dust adhere. Toss or dust with powdered sugar mixed with optional freeze-dried raspberry powder for color (mix about 1 cup powdered sugar with 2 teaspoons raspberry powder). Serve warm or at room temperature.