Flaky chocolate brioche

A recipe from cooking-ez.com

For 1 brioche, you will need:

• 1 500 g brioche dough
• 2 150 g butter
• 3 20 g beaten egg
• 4 150 g chocolate ganache
• Total weight: 820 grams

Times:

Preparation	Resting	Cooking	Start to finish
45 min.	15 hours	30 min.	16 hours 15 min.

Step by step recipe

• 1: The day before, make 500 g brioche dough.
• 2:

  Make the flaky layers in the dough

  
  Next day, prepare the square of butter, as for french croissants with ing7.
  See this video for more details.
• 3: Once the square of butter is ready, take the dough out of the fridge and roll it out into a rectangle the same width as the butter, but twice as long.
• 4: Place the butter in the centre of the dough...
• 5: ...then fold it over...
• 6: ...to seal the butter inside.
• 7: Press down lightly with the rolling pin.
• 8: If necessary, even up the edges by trimming with a knife.
  Don't throw away these offcuts; they can become the soured dough for your next batch of viennoiseries (such as brioches, croissants or other types).
• 9: Roll out the dough again, keeping the rectangular shape...
• 10: ...then fold the ends into the middle...
• 11: ...and in half again.
  Make a 1/4 turn and repeat this whole operation.
  Leave to rest for 1 hour in the fridge.
• 12:

  Add chocolate filling and shape the brioche

  Roll out the brioche dough (now with flaky layers of butter) into a large rectangle as wide as your mould or tin is long, like in this photo.
• 13: Moisten the end of your rectangle with dorure, using a brush.
• 14: Spread ing9 over the dough, leaving the end with the beaten egg bare.
• 15: Roll the dough up...
• 16: ...using a ruler to help if you can; it's much easier.
• 17: Finish with the seam underneath and Glaze the top of the roll.
• 18: A variation you might like to try (Oriane's idea) - rolled and twisted brioche: split the roll in two along almost its full length...
• 19: ...and twist the 2 sections around each other.
• 20: Place the brioche in the tin or mould, twisted...
• 21: ...or not.
  Leave to rise in a warm place for 2 hours.
• 22:

  Bake the flaky chocolate brioche

  
  Preheat the oven to 360°F (180°C).
  Glaze a last time...
• 23: ...then bake for about 30 minutes.
• 24: The twisted brioche looks most attractive, very different from the usual style.

Remarks

If you don't have any chocolate ganache, you can use a chocolate spread, such as Nutella, which gives good results, too.

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