Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling.
The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling).
As you can see below, it can also be twisted.
The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling).
As you can see below, it can also be twisted.
60K 8 4.4
Last modified on: November 6th 2020
Keywords for this recipe:BriocheChocolatRolledFoldedGanache chocolatFor 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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 45 min. | 15 hours | 30 min. | 16 hours 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 12 hours
The day before, make 500 g Brioche dough.
Stage 2 - 7 min.
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.
Stage 3 - 3 min.
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.
Stage 4 - 2 min.
Place the butter in the centre of the dough...
Stage 5 - 1 min.
...then fold it over...
Stage 6 - 1 min.
...to seal the butter inside.
Stage 7 - 2 min.
Press down lightly with the rolling pin.
Stage 8 - 3 min.
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).
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).
Stage 9 - 3 min.
Roll out the dough again, keeping the rectangular shape...
Stage 10 - 2 min.
...then fold the ends into the middle...
Stage 11 - 1 hour
...and in half again.
Make a 1/4 turn and repeat this whole operation.
Leave to rest for 1 hour in the fridge.
Make a 1/4 turn and repeat this whole operation.
Leave to rest for 1 hour in the fridge.
Stage 12 - 4 min.
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.Stage 13 - 2 min.
Moisten the end of your rectangle with dorure, using a brush.
Stage 14 - 4 min.
Spread ing9 over the dough, leaving the end with the beaten egg bare.
Stage 15 - 2 min.
Roll the dough up...
Stage 16
...using a ruler to help if you can; it's much easier.
Stage 17 - 1 min.
Finish with the seam underneath and Glaze the top of the roll.
Stage 18 - 2 min.
A variation you might like to try (Oriane's idea) - rolled and twisted brioche: split the roll in two along almost its full length...
Stage 19 - 4 min.
...and twist the 2 sections around each other.
Stage 20 - 1 min.
Place the brioche in the tin or mould, twisted...
Stage 21 - 2 hours
...or not.
Leave to rise in a warm place for 2 hours.
Leave to rise in a warm place for 2 hours.
Stage 22 - 1 min.
Stage 23 - 30 min.
...then bake for about 30 minutes.
Stage 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.
Keeping
2 or 3 days at most (dries out after this).
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,478 Kcal or 6,188 Kj | 49 gr | 256 gr | 269 gr |
| 74 % | 19 % | 24 % | 41 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 180 Kcal or 754 Kj | 6 gr | 31 gr | 33 gr |
| 9 % | 2 % | 3 % | 5 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,478 Kcal or 6,188 Kj | 49 gr | 256 gr | 269 gr |
| 74 % | 19 % | 24 % | 41 % |
How much will it cost?
Source
Home made, dedicated to Oriane, a brilliant amateur pastry cook. who will no doubt recognise her influence.
This recipe uses (among others)
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, Brioche galette, Brioche feuilletée (flaky brioche), Pains briochés aux raisins, Galette de Fougerolles, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Caramelized apple and walnut cake, Langoustine gratin, Brioche feuilletée (flaky brioche), Filo leeks and cheese tart, ... All |
 | Chocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Two-coloured chocolate-orange tart, Chocolate Truffles, Hazelnut and chocolate biscuits, Little cakes with a chocolate and hazelnut centre, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Apple Pie, Cochelin d'Evreux, Snails in a brioche, Tomato feuilleté with pesto, ... All |
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