Flaky chocolate brioche

Step by step recipe:

  1. 5 min.Flaky chocolate brioche : Photo of step #1

    Prepare the brioche dough


    Put into a food-mixer bowl: 250 g flour, 75 g caster sugar, 9 g salt, 10 g yeast, 50 g Soured dough (if possible - it's much better with it), 40 g butter and 350 g egg.
  2. 20 min.Flaky chocolate brioche : Photo of step #2
    Start the machine and knead for 20 minutes on slow speed.

    Note: For the best way to knead, see: A few tips for effective kneading at home.
  3. 1 hourFlaky chocolate brioche : Photo of step #3
    Gather the dough into a ball and wrap in plastic film. Leave in a warm place for 1 hour.
  4. 3 min.Flaky chocolate brioche : Photo of step #4
    After this, lift the dough and let it fall sharply back into the bowl once or twice to "knock it back".
  5. 12 hoursFlaky chocolate brioche : Photo of step #5
    Gather the dough roughly into a ball, cover with plastic film and refrigerate overnight.
  6. 7 min.Flaky chocolate brioche : Photo of step #6

    Make the flaky layers in the dough


    Next day, prepare the square of butter, as for french croissants with 150 g butter.

    See this video for more details.
  7. 3 min.Flaky chocolate brioche : Photo of step #7
    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.
  8. 2 min.Flaky chocolate brioche : Photo of step #8
    Place the butter in the centre of the dough...
  9. 1 min.Flaky chocolate brioche : Photo of step #9
    ...then fold it over...
  10. 1 min.Flaky chocolate brioche : Photo of step #10
    ...to seal the butter inside.
  11. 2 min.Flaky chocolate brioche : Photo of step #11
    Press down lightly with the rolling pin.
  12. 3 min.Flaky chocolate brioche : Photo of step #12
    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).
  13. 3 min.Flaky chocolate brioche : Photo of step #13
    Roll out the dough again, keeping the rectangular shape...
  14. 2 min.Flaky chocolate brioche : Photo of step #14
    ...then fold the ends into the middle...
  15. 1 hourFlaky chocolate brioche : Photo of step #15
    ...and in half again.

    Make a 1/4 turn and repeat this whole operation.

    Leave to rest for 1 hour in the fridge.
  16. 4 min.Flaky chocolate brioche : Photo of step #16

    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.
  17. 2 min.Flaky chocolate brioche : Photo of step #17
    Moisten the end of your rectangle with beaten egg yolk, using a brush.
  18. 4 min.Flaky chocolate brioche : Photo of step #18
    Spread 150 g Chocolate ganache over the dough, leaving the end with the beaten egg bare.
  19. 2 min.Flaky chocolate brioche : Photo of step #19
    Roll the dough up...
  20. Flaky chocolate brioche : Photo of step #20
    ...using a ruler to help if you can; it's much easier.
  21. 1 min.Flaky chocolate brioche : Photo of step #21
    Finish with the seam underneath and brush the top of the roll with beaten egg.
  22. 2 min.Flaky chocolate brioche : Photo of step #22
    A variation you might like to try (Oriane's idea) - rolled and twisted brioche: split the roll in two along almost its full length...
  23. 4 min.Flaky chocolate brioche : Photo of step #23
    ...and twist the 2 sections around each other.
  24. 1 min.Flaky chocolate brioche : Photo of step #24
    Place the brioche in the tin or mould, twisted...
  25. 2 hoursFlaky chocolate brioche : Photo of step #25
    ...or not.

    Leave to rise in a warm place for 2 hours.
  26. 1 min.Flaky chocolate brioche : Photo of step #26

    Bake the flaky chocolate brioche


    Preheat the oven to 360°F (180°C).

    Give the top of the brioche a final coating of beaten egg...
  27. 30 min.Flaky chocolate brioche : Photo of step #27
    ...then bake for about 30 minutes.
  28. Flaky chocolate brioche : Photo of step #28
    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.

Source:

Home made, dedicated to Oriane, a brilliant amateur pastry cook. who will no doubt recognise her influence.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)