Low-fat chocolate hazelnut babka

Low-fat chocolate hazelnut babka

Johanna Le Pape
Difficulty level icon
Advanced
Completion time icon
40 minutes
7
Videos
Straight from Japan, a butter-free Hokkaido brioche dough made with tangzhong, topped with a low-glycemic chocolate spread and elegantly babka-shaped
Low-fat chocolate hazelnut babka
Total completion time
Completion time
40 minutes
Cooking time
20 minutes
Rest period
3h00
Techniques taught
  • Preparing a flour starch
  • Defining the glycaemic index
  • Preparing a chocolate filling
  • Making almond milk
  • Preparing an almond powder
  • Egg washing a dough with a brush
  • Preparing a shiny egg wash
  • Rolling out a leavened dough
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup
  • Baking a brioche in the oven
  • Shaping a brioche dough
  • Shaping a viennoiserie
  • Kneading a brioche dough with a mixer
  • Making a flavored syrup
  • Final Proof & Dough rising
  • Forming a glutinous network
  • Dough proofing
  • Spreading a mix using a spatula
  • Dusting a work surface

Check out the first segment of this course for free

Step 1: Flour stuffing: tangzhong

Johanna Le Pape
Johanna Le Pape
Pastry Chef and World Champion in Sweet Arts
Pastry Chef and World Champion in Sweet Arts

Step 2: Butter-free Hokkaido brioche dough and scoring

Step 3: Low glycemic index chocolate filling

Step 4: Babka assembly and priming

Step 5: Maple syrup finishing syrup

Step 6: Baking the babka

Step 7: Finishing the babka

Johanna Le PapeJohanna Le Pape

Johanna Le Pape

Pastry Chef and World Champion in Sweet Arts
Johanna Le Pape, a pastry chef focused on well-being, won the title of World Champion of Sweet Arts in 2014. She has accumulated experience in prestigious establishments such as Lutetia, Meurice and La Durée. As a teacher at the École Ducasse, she shared her know-how. Initially oriented towards the sporting world, Johanna Le Pape has chosen to create gourmet pastries that respect a balanced diet. She favors plant-based raw materials, balanced glycemic index, waste recovery, micronutrient preservation, and the use of local and seasonal ingredients from reasoned or organic production. As a pastry consultant, she supports food innovation and the creation of wellness-oriented products.

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