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Brioche au chocolat

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These brioche become viral lately, thanks to Valentina Zurkan (I mean: shape, cutting).

Many thanks to Poca and Dana who brought them into my attention.

I chose one model from many of Valentina’s collection, a sweetbread dough and I filled them with chocolate spreading.

Brioche dough:

  • 350 g T45 flour
  • 200 g Manitoba flour
  • 250 g milk
  • 3 egg yolks
  • 25 g fresh yeast
  • 75 g sugar
  • 125 g butter
  • 5 g salt
  • 350-400 g chocolate spread (nutella)

Combine 25 g sugar, yeast and 50 g warm milk and mix well to dissolve.

In a separate bowl melt 50 g butter add 200 g milk, 50 g sugar and the yolks. Mix well and pour over sifted flour, add salt. Add the yeast and knead a soft and smooth dough.

Add 75 g butter at the end and knead 10 more minutes.

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Put the dough in a buttered bowl, cover and let the dough rise in a warm place, for at least 1,5 hours.

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Turn the dough on the table, divide in 4, shape balls

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and pat each into a 28-30 cm round sheet.

Arrange one in a baking sheet, on parchment paper. Spread 1,5 spoons of nuttela leaving a 2 cm border all around

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brush the edge with egg wash.

Cover with another dough sheet, gently press on edges to  seal them

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spread again nutella…and so on.

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Do not spread the last dough sheet.

Place a cup in the middle and cut the circle into 16 equal parts.

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Take two parts of the brioche in both hands and delicately twist them twice in opposite directions. Repeat with all pairs to form eight-armed star.

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Seal the edges pressing them with a bamboo stick. (Or just twist the ends of each arm underneath to create a round shape.)

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Let to rise until doubled in size

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Then gently brush with egg wash. Sprinkle some sugar grains in the middle, if you want.

Bake at 190°C for 25 minutes.

Cover with aluminium foil after 15 minutes ( will prevent excessive browning of the top).

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Brush with syrup or just sprinkle icing sugar.

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Enjoy.

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They are delicious, with a melt-in-your-mouth soft crumb…

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10 thoughts on “Brioche au chocolat

  1. Paula, e superba! Am vazut-o pe net si chiar imi propusesem demult s-o incerc. Acum chiar ca nu mai am scapare, trebuie neaparat s-o fac ca nu se mai poate! Faina T45, ce faina e?

  2. Cum poate sa arate !!! Si pozele sunt superbe (mai ales ultima). Ma apuc sa-mi fac Nutella, caci nu mai am…si la treaba, Dana. :))))

    • Hehe, modelul e totul..abia astept sa incerc si alte modele. Primul model, cel care l-ai facut si tu, l-am incercat si eu cu dulce de leche, dar nu mi-a placut ce-a iesit, s-a scurs. Trebuie ceva sa-si pastreze textura. Am dat in camara peste un gem de prune, cred c-o sa-l incerc.
      Spor la treaba Dana! Ori deja ai terminat? :*

      • E la cuptor..in 5 minute e gata. Am facut-o cu tartinada de ciocolata homemade, alt aluat (caci vroiam sa incerc unul cu cartofi), Si am facut si zahar granule homemade, caci eu aici nu gasesc. E uriasa :)) .Rezultatul ti-l pun pe e-mail.

      • Hahaha…si eu astept sa creasca alta…
        Am facut pralin homemade si am vrut sa incerc, dar avand in vedere ca abia am facut zilele trecute una asemanatoare, am schimbat.
        Astept e-mail. 🙂
        P.S.: Coincidenta dubla, aluat cu cartofi am facut si eu in seara asta: o focaccia barese. Superba! Daca reusesc, bag maine reteta.

  3. Pingback: Caramelized Brioche/Brioche à la cassonade | Paula's Baking Addiction

  4. Paula,am dat de blogul tau prin intermediul lui Any si mi-a placut mult ce-am gasit.Pentru inceput m-am oprit la reteta asta si de la tine am aflat si de Valentina,asa ca-ti multumesc de impartasirea de idee.Am si incercat un cozonac inspirata de tehnica si-am sa tot incerc cand mi se iveste ocazia dar si alte retete de pe blog pentru,ca prea talentata in bucatarie esti si prea multe imi fac cu ochiul!

    • Bine ai venit, Ellani! Iti multumesc mult pentru cuvintele frumoase si aprecieri. Ma bucur ca ti-am putut fi de folos. Si eu abia astept sa incerc toate modelele Valentinei, ca sunt superbe. Momentan, m-am oprit doar la astea doua, ca m-am angajat in alt “proiect”. 😛

  5. Pingback: How we celebrate Easter | Paula's Baking Addiction

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