For my latest post as part of the Pintester movement I'm making Gluten-Free Chocolate brioche found on The Culinary Life. I do not recall ever having gluten-full brioche let alone chocolate brioche but the picture looked delicious. Had I read the full recipe before I started I probably wouldn't have done it but, that makes it even better, right? (Good thing I had nothing else to do this Sunday afternoon)
For this test I decided to make gluten-free chocolate brioche. It just sounded delicious. It also requires about a million ingredients, many of which are expensive (xanthan gum is $14 for that little package). Oh and it also required oil which I didn't photograph and didn't need sugar which I did.
I sifted together the dry ingredients. This is a testament to my commitment to this project. I NEVER sift together dry ingredients. I did have a bit of a xanthan gum explosion which ended up getting it all over the place. Xanthan gum, when wet, is slimy. Seriously slimy. Kind of grossly slimy.
Next added the wet ingredients to the dry ingredients. I really love my stand mixer.
Go mixer go!
Then it had to rest for 2 hours. This project took a lot of resting. Please try to not notice my khaki capri clad legs reflecting in the bowl. That made me giggle just now.
Next up - chopping chocolate. Yum chocolate. I love chocolate. That's the whole reason I wanted to do this. Chocolate. (I do have 5 toes even though this picture makes it look like I only have 4).
Using a new bigass kitchen knife I cut up the chocolate to put inside the buns. mmm... chocolate.
I had to buy a new bigass kitchen knife because one of my other ones broke. The blade flew out of the handle while I was using it.
This is the rested dough. It is SUPER sticky. I thought I put down enough corn starch. I didn't. At least not in the center. I had too much in the edges. It seemed a difficult balance. But seriously it takes a lot of corn starch. Oh and here's where I remembered that the texture of corn starch freaks me out. Something about it. It's just so... weird. This part was difficult for me.
Rolling out the dough with my rolling pin coated in more cornstarch. This is nothing if not a seriously messy project.
You sprinkle the chocolate onto the rolled dough and then roll it into a log. Theoretically this is tightly done but it was seriously sticking to the counter so it probably isn't as tight as it could/should be.
Once you cut the roll into 6 pieces you roll them into balls and put on the parchment and let them rest again for 45 minutes. This project took the whole afternoon. It is hardcore. Also I'm concerned about the quantity of cornstarch still all over the rolls. Plus they are HUGE. Seriously huge.
Here's the finished product. I cut one open and ate it. It was DELICIOUS. Seriously. Delicious. I have no idea what gluten-full brioche tastes like but these are very good. Almost worth the 4 hours it took me to make SIX of these. (Wow that's not a good effort to result ratio is it?)