Si me hacen jurar, diría que lo de Caín y Abel vino después de unas vacaciones…
Concretamente de las de Semana Santa.
Porque las vacaciones de verano vienen siendo parecidas en toda España (julio para los más madrugadores, agosto para la gran mayoría y septiembre para los que tienen más paciencia)
Pero la Semana Santa…
¡Ay la Semana Santa!!
En algunas comunidades ya están de nuevo trabajando, en otras apuran el último día y las más afortunadas casi acaban de empezarlas.
Así que creedme si os digo, que en días como el de ayer, con este tiempo veraniego que estamos teniendo, después de una comida que fue de todo menos ligera, y mientras apuras tus últimas horas de vacaciones al sol en una estupenda terracita…no puedes más que odiar con todas tus fuerzas al «cuñao» que te restriega con ganas «que él todavía tiene unos días de vacaciones» mientras tú lo miras con cara de odio fraticida pensando en el madrugón que te espera a ti mañana…
Que total, si Caín mató a Abel y eran hermanos, que lo hagas tú con tu cuñado tampoco será tan grave, que al fin y al cabo tampoco es sangre de tu sangre…
Claro que siendo sinceros, de lo que no te acuerdas en esos momentos, es de que si tú vas a trabajar ya, es porque empezaste las vacaciones antes que él.
Y además tú estás a 35 minutos de tu casa y a él le queda un viaje de 4 horas hasta llegar a la suya, con atasco incluido, por cierto.
Que sí, que ya se que no es de buen samaritano desearle un atasco al «cuñao«, sobre todo porque tu hermana y sobrinos también van a padecerlo, pero oye, mal de muchos consuelo de tontos!!
Y hablando de consolar…
No se me ocurre mejor manera de hacerlo que con chocolate, y mejor aún si es con un brioche de chocolate relleno de más chocolate como este que os traigo hoy.
Y si de quitar las penas hablamos, qué mejor que volver de las vacaciones y enterarte de que este brioche ha sido uno de los 11 finalistas del concurso «Chocolate Challenge 2» organizado por Chocolates Valor.
Esa sí que es una buena manera de volver a la rutina!!
Así que aquí os dejo la receta, para que no dejéis de preparar esta maravilla y endulzar un poquito la vuelta, no sin antes recordarle a mi familia política en general y cuñados en particular, que todo lo que escribo aquí en absoluto está basado en hechos reales…. Jejejeje.
Por cierto cuñado, deberías llevarte un trocito de este brioche para el atasco, que lo pillas fijo…
Preparación:
Para la ganache:
Troceamos el chocolate en trozos más bien pequeños, y lo colocamos en un recipiente resistente al calor.
En otro recipiente calentamos la nata, bien en el microondas o bien al fuego, hasta que comience a hervir, momento en el que la echamos sobre el chocolate y removemos bien, hasta que éste se funda por completo y nos quede una mezcla homogénea.
En ese momento añadimos la mantequilla troceada y mezclamos hasta que quede perfectamente integrada.
Cubrimos con un papel film tocando la superficie de la ganache para que no forme costra, y dejamos enfriar hasta el momento de utilizarla.
Para la masa:
-Si vamos a usar levadura fresca, comenzamos calentando la leche hasta que esté tibia, añadimos la levadura y removemos hasta que se disuelva.
Añadimos a la leche el azúcar y los huevos y removemos para disolver el azúcar.
A continuación añadimos la harina, el cacao en polvo y la sal.
-Si, por el contario, vamos a usar levadura seca, la mezclamos con la harina y el cacao en polvo y reservamos.
Calentamos la leche hasta que esté tibia y añadimos el azúcar, la sal y los huevos.
A continuación añadimos la harina con el cacao y la levadura.
-Si amasamos con amasadora, vertemos la mezcla en el bol y con el accesorio pala comenzamos a amasar un par de minutos.
Pasado este tiempo cambiamos el accesorio pala por el gancho amasador y amasamos hasta que veamos que la masa está lisa. En ese momento comenzamos a añadir la mantequilla cortada en trozos y amasamos hasta obtener una masa lisa y elástica que se despegue de las paredes del bol (unos 10 minutos aproximadamente).
-Si amasamos a mano, mezclamos bien los ingredientes en un bol y, cuando estén integrados, volcamos la masa en la encimera, que habremos engrasado ligeramente para que la masa no se pegue a ella.
Amasamos hasta obtener una masa lisa y en ese momento comenzamos a añadir poco a poco la mantequilla, cortada en trocitos para que nos sea más fácil incorporarla.
Trabajamos hasta obtener una masa lisa y elástica.
No es necesario que amasemos durante 15 minutos seguidos, podemos amasar 3 minutos, dejar reposar la masa durante 4 minutos y amasar otros 3, hasta obtener una masa lisa y brillante, ya que ese tiempo de reposo facilita el amasado.
Una vez que tengamos lista la masa (tanto si la hemos amasado a mano como si hemos utilizado la amasadora) la «boleamos», es decir le damos forma de bola para un mejor desarrollo de la masa.
Para ello colocamos la masa sobre la encimera y la aplastamos con cuidado. Vamos llevando la parte exterior de la masa hacia el centro, como si hiciésemos un hatillo, estirando y dándole cierta tensión, pero sin apretar excesivamente. Cuando tengamos los bordes recogidos hacia el centro le damos la vuelta a la masa, poniendo esta parte que está más fea hacia abajo, y la parte que estaba en contacto con la encimera hacia arriba. Veremos que hemos obtenido cierta forma de bola y la superficie está más tensa.
Terminamos de darle forma de bola colocando las manos con las palmas hacia arriba y con el canto de la mano vamos remetiendo masa por debajo para que adquiera tensión, no demasiada, y crezca de manera adecuada.
Llevamos a un bol ligeramente engrasado, la cubrimos con papel film y dejamos levar en un lugar cálido y sin corrientes de aire hasta que doble su volumen (en torno a una hora y media o dos horas dependiendo de la temperatura ambiente).
Transcurrido este tiempo extendemos la masa hasta formar un rectángulo de 35×45 cm aproximadamente, repartimos por encima la ganache que teníamos reservada y a continuación las avellanas, y enrollamos la masa por el lado más largo, de manera que formemos un cilindro o rollo, procurando ejercer la misma presión en todo el cilindro mientras enrollamos.
Una vez que tengamos el cilindro lo llevamos a la nevera en torno a 10 minutos, para que tanto la masa como el relleno endurezcan ligeramente y nos sea más fácil darle forma.
Pasado el tiempo de reposo, lo sacamos de la nevera y lo cortamos a la mitad longitudinalmente.
Colocamos cada una de las dos partes con el corte hacia arriba, de forma que las capas queden a la vista y trenzamos los dos cabos.
Una vez que tengamos la trenza hecha, le damos forma de rosca uniendo el principio y el final de la rosca, sellando bien la unión (dándole pequeños pellizcos) para que no se abra durante el horneado. (Lo más cómodo es trenzar y dar forma a la rosca directamente sobre la bandeja en la que la vayamos a llevar al horno cubierta con papel de hornear. Así no se nos estropeará la rosca al traspasarla a la bandeja).
Cubrimos la rosca con papel film para que no se seque y la dejamos levar unas dos horas, tres si el ambiente es muy frío, hasta que la rosca doble su volumen.
Una vez que la rosca haya levado, la llevamos al horno precalentado a 180º, durante 20 minutos.
Transcurrido este tiempo, sacamos la rosca del horno y pincelamos con mantequilla derretida.
Dejamos enfriar sobre una rejilla…¡Y a disfrutar!
Nota:
Los 60 gramos de huevo que indico en la receta corresponden a 1 huevo mediano aproximadamente.
Como toda la bollería de este tipo, lo mejor es consumir la rosca en el día, pero si la conservamos en una bolsa con cierre hermético, se conserva bastante bien hasta el día siguiente. En cualquier caso, congela fenomenal, por lo que si no vamos a poder comerla toda enseguida, lo mejor es congelarla y cuando la vayamos a consumir dejar descongelar a temperatura ambiente.
la haré!!!!
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