Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to develop recipes of their own. Learn how to recreate his latest recipe below, and join our next Open House to catch a live demonstration by Chef Jansen. CLICK HERE to learn dates and register one of ICC’s upcoming Open Houses.
CHOCOLATE CRUMBLE FOCACCIA
Yield: 9” x 13” pan, about 12 servings
¼ cup + 2 tablespoons cocoa
½ cup coffee, hot
3 ¼ cup flour, all-purpose
¼ cup sugar
7g. yeast, dry (1 sachets)
1 ½ cup water, lukewarm
1 ½ teaspoon salt
1 c. dark chocolate, 55%-65%, chopped
Crumble (see next)
Powdered sugar, for garnish
-In a bowl, whisk cocoa with hot coffee. Reserve and let cool slightly.
-In a stand mixer with a paddle attachment, mix cocoa mixture, flour, sugar, yeast and water at a low speed for 3-5 minutes, or until thoroughly mixed.
-Add the salt and increase the mixer speed to medium and allow to knead until the dough comes together on the hook, about 12-15 mins.
-Add chopped chocolate.
-Transfer the dough to a large, oiled bowl and wrap well in plastic wrap.
-Place in a warm spot, such as over a hot oven, until the dough doubles, about 1-2 hours. Or, place the wrapped dough in the refrigerator and allow to proof overnight, for at least 12 hours.
-Grease and parchment line a pan.
-Punch down the proofed dough, transfer to the prepared pan, and push and stretch the dough down evenly.
-Sprinkle the crumble on top.
-Cover the dough loosely with plastic wrap and allow the dough to proof again in a warm spot until doubled about 1-2 hours.
-Preheat the oven to 400 F°.
-Bake at 400 F for 35-40 mins. or until 185 F°, if using a thermometer.
-Allow cooling for 15 mins. before cutting.
-Dust with powdered sugar, if desired.
-Wrap well to keep moist.
INGREDIENTS FOR CRUMBLE
1 ¾ cup flour, all-purpose
1 ½ cup brown sugar
¾ teaspoon salt
¼ teaspoon cinnamon
3 oz. (¾ stick) butter, unsalted, cold
-Combine flour, brown sugar, salt, and sugar in a mixer bowl.
-Cut butter into smaller pieces.
-In a stand mixer with a paddle attachment, combine butter and dry ingredients until sandy.
-Reserve in a refrigerator until needed.