Low-Fat Chocolate Orange Cream Brioche: A Lighter Version of Decadent Pastry Delights

Introducing Low Fat Chocolate Orange Cream Brioche, a deliciously baked pastry that combines tangy orange cream with rich dark chocolate, all nestled in a soft, moist pastry. This recipe is specially designed to be low in fat, using ricotta and a minimal amount of oil instead of butter, providing a healthier alternative to traditional brioches. The subtle sweetness of the dough, complemented by the lemony brightness of the orange zest and the richness of the dark chocolate, creates a perfect balance of flavors that are both indulgent and refreshing.

Why you'll love it:

These brioches are perfect for those who love gourmet pastries but are careful about their fat intake. The combination of orange cream and dark chocolate offers a luxurious taste without the heaviness of typical rich desserts. Using ricotta in the dough and cream adds a lovely texture and gentle sweetness that enhances the overall flavor profile. These buns are both satisfying and light, making them ideal for a treat that doesn't compromise on taste or texture.

Perfect occasion:

These low-fat orange cream and chocolate buns are versatile for any occasion, whether it's a sophisticated brunch, a festive get-together or a special breakfast. They are particularly suitable for celebrations where you want to offer a refined but health-conscious option. Serve them at a family breakfast, a festive table or even as a delicious snack during a casual gathering with friends.

Decorating Tips:

For an elegant presentation, sprinkle the buns with icing sugar once they have cooled slightly. This not only adds a touch of softness but also makes them visually appealing. You can also drizzle them with a thin glaze made from orange juice and powdered sugar for a shiny and tasty finish. A garnish of grated dark chocolate or a little sprig of mint can also add color and enhance their indulgent appeal.

Ingredients:

• For the dough:
  • 350 g Manitoba flour
  • 50 g all-purpose flour
  • 60 g brown sugar
  • 1 egg
  • 100g ricotta
  • 160g of water
  • A pinch of salt
  • Grated zest of an orange
  • 20 g coconut oil (or other oil)
  • 8 g of fresh yeast
• For the cream:
  • 350 g of milk
  • 3 egg yolks
  • 3 tablespoons of brown sugar
  • 3 tablespoons all-purpose flour
  • Grated zest of an orange
  • 150g ricotta

• Additional:

Start by putting the flours, sugar, yeast, egg, water and orange zest in a blender, reserving the oil and salt. Start mixing, and once everything is combined, add the salt followed by the oil and continue mixing until the dough is smooth. Transfer the dough to a work surface, stretch and fold several times, cover and let rest for 10 minutes. Repeat the folds, form a ball and let it rise covered until it triples in size, about 2-3 hours.

Meanwhile, prepare the cream by whisking the egg yolks and sugar together, then gradually incorporating the flour, milk and orange zest. Cook, stirring continuously, until thickened. Cover directly with plastic wrap and let cool. Once cooled, add the ricotta.

Divide the risen dough into 12 balls and let them rise, covered, until doubled, about an hour. Using the bottom of a glass, make an indentation in the center of each brioche and fill it with orange cream and a piece of chocolate. Brush the top with the remaining diluted cream and bake in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 20 minutes.

Enjoy these delicious low-fat brioches with orange cream and chocolate, a treat that combines indulgent flavors with a lighter, healthier touch!