This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
98 K 4.1/5 (9 reviews)
16 hours 15 min.
Average
3.55 €
1 brioche
4 IngredientsLast modified on: November 6th 2020
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 for this recipe
Preparation: 45 min.
Resting: 15 hours
Cooking: 30 min.
All in all: 16 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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).
Source: Home made, dedicated to Oriane, a brilliant amateur pastry cook. who will no doubt recognise her influence.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 540 RDI=210 % | 2,730 RDI=260 % | 1,500 RDI=230 % | 3,810 RDI=190 % | 15,960 RDI: 190 % |
| Per 100 g | 70 RDI=30 % | 330 RDI=30 % | 180 RDI=30 % | 460 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 1 brioche : 3.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Apple and Blackcurrant Brioche Pies, Galette de Fougerolles, 3-fruit brioche loaf, Brioche royale, ... See them all 13
Butter
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Steamed leeks with morel sabayon, Little apple and verbena tarts, Citrus tart, Paris flan filling, ... See them all 479
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Chocolate and vanilla crème brûlée, Little cakes with a chocolate and hazelnut centre, Hazelnut and chocolate biscuits, Chocolate Truffles, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Brioche tart with Comté cheese, Olive twists, Brioche galette, Milk rolls, ... See them all 80
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025351 K5 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025312 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018271 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016254 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013295 K4.6 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.