La Babka Pistache Chocolat Qui Fait Craquer Tout Le Monde | Recette Maison Détaillée

✅ The recipe: https://labriocheriedepascal.fr/2026/... 👉 Previous recipe: https://labriocheriedepascal.fr/2026/... ☕ Support La Briocherie de Pascal (donation via PayPal): https://www.paypal.com/paypalme/labri... Welcome to the La Briocherie de Pascal bakery. First and foremost, the success of our signature Babka relies on mastering the kneading process, a crucial step in structuring the gluten network. Furthermore, the slow, overnight fermentation in a cold environment not only allows for the development of complex aromas but also facilitates clean and precise shaping. 0:05 Recipe Introduction 1:13 Ingredients for the Brioche 1:48 Ingredients for the Filling 2:14 Ingredients for the Finishing Touches 2:31 Start of Kneading 3:38 Speed ​​1 for 4 minutes 4:05 Kneading Phase 2: 8 minutes at Speed ​​2 5:30 After 4 minutes, scrape the bowl 6:04 Kneading Phase 3: Add the butter, Speed ​​1 for 5 minutes 11:06 Kneading Phase 4: Speed ​​2 for 8 minutes, scraping every 2 minutes 14:01 Phase 5: Scrape thoroughly, add a spoonful of flour, Speed ​​2 for 2 minutes 16:24 End of Kneading, rest for 1 hour 30 minutes to 2 hours (double the volume) 19:34 After 1 hour 45 minutes: fold the dough, then refrigerate overnight 21:52 The Next Day 22:37 Roll out the Dough (40–45 by 30–35) 25:28 Applying the filling 27:36 Rolling the loaf 28:34 Placing and cutting in the mold 31:38 Starting the rise 32:32 Preparing the finishing syrup 35:02 After 2 hours of rising: bake at 165°C (325°F) convection oven, 25–30 min 35:56 Putting in the oven 36:40 Result after baking 37:48 Unmolding and finishing touches 41:00 Cutting the inside 42:10 Tasting – End List of ingredients (Basic 2 eggs): 300g T45 Flour (Semolina) 80g Cold Whole Milk 12g Fresh Baker's Yeast 2 Whole Eggs (100g) 45g Granulated Sugar 6g Salt Ingredients: - 120g Unsalted Butter 100g Pistachio Paste 70g Chocolate Chips 40g Chopped Pistachios Syrup: 50g Water + 50g Sugar 🟢 Step 1: Kneading, First Proofing, and Chilling 1.1. The Basic Mix: In the bowl of your stand mixer, combine the flour, sugar, salt, and yeast (be careful: the salt should never come into direct contact with the yeast!). Add the eggs and lukewarm milk. 1.2. Working the Dough: Start mixing on speed 1 for 4 minutes to thoroughly combine the ingredients. Then increase to speed 2 for 8 to 10 minutes to strengthen the dough and develop the gluten network. 1.3. Incorporating the Butter: Return to speed 1 and gradually incorporate the softened butter in small cubes. Once the butter is fully incorporated, mix at speed 2 for 7 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. 1.4. Proofing and chilling: Let the dough rise for 1 hour and 30 minutes at room temperature, covered. Then perform a fold (light degassing by folding the dough over itself), and place it in the refrigerator for at least 4 hours, ideally overnight. 🔵 Step 2: Shaping and the delicious filling 2.1. Rolling out: On a very lightly floured work surface, roll out your chilled dough to form a large rectangle approximately 40-45 cm high and 30-35 cm wide, depending on the mold used. You can also do this without a mold; just be sure to seal the edges well once braided. 2.2. Spreading: Spread the pistachio paste evenly over the entire surface. Sprinkle generously with dark chocolate chips and 40g of chopped pistachios. 2.3. Rolling: Roll the dough tightly lengthwise to form a compact log. Place this log in the freezer for 15 minutes: this hardens the filling and makes it easier to cut cleanly. 2.4. Slicing: Using a very sharp knife, slice the log in half lengthwise to reveal all the layers of filling. 🟠 Step 3: Braiding, final rising, and baking 3.1. Braiding: Twist the two strands together, taking care to keep the cut sections (the filling) facing upwards. Gently place the braid in a 32cm loaf tin or sandwich pan, as shown in the video, which has been previously greased. 3.2. Proofing: Let it rise a final time for 1 hour 30 minutes to 45 minutes in a warm place (approximately 25-28°C/77-82°F), until the brioche has risen well. 3.3. Baking: Bake for 25 to 30 minutes at 165°C (325°F) using a convection oven. The Babka should be golden brown but still soft in the center. 3.4. The glossy finish: As soon as it comes out of the oven, brush the still-hot Babka with your sugar syrup. This is the secret to the long-lasting shine and softness of La Briocherie de Pascal.