Using a blender, whiz wet ingredients together. Add in dry ingredients. Egg white and heavy cream were added after adding the sugars which made the batter too thick to pour. It was also too sweet because of the sugars in the chocolate.
Would probably make 8 cupcakes. Bake at 160°C fan forced for 12 to 15 minutes. I baked it for 15 minutes. It was somewhat overdone but still pretty fudgey.
Reduced milk powder to 10g. Thin and strong windowpane. Rested 1 hour before shaping with a little flour. Four-strand braid, 12 inches per strand is too long. It should be 11″.
Rested about an hour before going into fridge for overnight proof. Barely grew in fridge.
Next morning took about 2 hours to come back to room temperature. Finished proofing in oven warmed to 75°C then switched off.
So if using the fridge to break up the fermentation, add another two hours to the proofing time. This is the time required for the dough to come back to room temperature, even with the help of the warm oven. Need to check optimum proofing temperature.
This time round, I froze the dough right after window pane stage. It takes about 3 – 4 hours to defrost and will start to grow towards the end of the defrost. That’s why I don’t think it’ll be a good idea to freeze after bulk. In the middle of bulk would probably be a good idea. But this freezing, along with chilling the stiff starter (for brioche) is a game changer.