Low-fat hazelnut chocolate babka

Low-fat hazelnut chocolate 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 hazelnut chocolate babka
Total completion time
Completion time
40 minutes
Cooking time
20 minutes
Rest period
3h00
Techniques taught
  • Making a chocolate filling
  • Putting a finishing touch on a viennoiserie
  • Preparing a shiny egg wash
  • Making a flavored syrup
  • Preparing a flour starch
  • Final proof & dough rising
  • Making almond milk
  • Dough proofing
  • Preparing almond powder
  • Kneading brioche dough with a mixer
  • Forming a glutinous network
  • Flour a work surface
  • Shaping brioche dough
  • Shaping Viennese pastries
  • Spreading a mix using a spatula
  • Egg washing a dough with a brush
  • Defining the glycemic index
  • Baking a brioche
  • Coating with syrup
  • Rolling out leavened dough

Check out the first segment of this course for free

Étape 1 : Tangzhong flour starch

Johanna Le Pape
Johanna Le Pape
World Champion, Confectionery Art et Pastry Consultant
World Champion, Confectionery Art et Pastry Consultant

Étape 2 : Hokkaido butterless brioche dough & proofing

Étape 3 : Low glycemic index chocolate filling

Étape 4 : Babka assembly & final proof

Étape 5 : Maple syrup finish

Étape 6 : Baking the babka

Étape 7 : Finishing the babka

Johanna Le PapeJohanna Le Pape

Johanna Le Pape

World Champion, Confectionery Art et Pastry Consultant
Johanna Le Pape is a committed pastry chef and wellness chef. In 2014, she was awarded the title of Confectionery Arts World Champion.

She has worked in renowned establishments such as the Lutetia, the Meurice and Ladurée, and has taught at the prestigious École Ducasse.

Originally destined to work in the world of sports, Johanna Le Pape changed path and turned to a very gourmet pastry that respects the principles of nutritional balance: using plant-based raw materials, balancing the glycemic index by adding fiber, recycling and reusing waste, preserving the micronutrients, using seasonal, local ingredients from sustainable and/or organic production.

Now a pastry consultant, she assists in food innovation and creates wellness products.

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