Step by step recipe

Stage 1

5 min.

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 viennoise (if possible - it's much better with it), 40 g butter and 350 g egg.

Stage 2

20 min.

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.

Stage 3

1 hour

Gather the dough into a ball and wrap in plastic film. Leave in a warm place for 1 hour.

Stage 4

3 min.

After this, lift the dough and let it fall sharply back into the bowl once or twice to "knock it back".

Stage 5

12 hours

Gather the dough roughly into a ball, cover with plastic film and refrigerate overnight.

Stage 6

7 min.

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.

Stage 7

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 8

2 min.

Place the butter in the centre of the dough...

Stage 9

1 min.

...then fold it over...

Stage 10

1 min.

...to seal the butter inside.

Stage 11

2 min.

Press down lightly with the rolling pin.

Stage 12

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).

Stage 13

3 min.

Roll out the dough again, keeping the rectangular shape...

Stage 14

2 min.

...then fold the ends into the middle...

Stage 15

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.

Stage 16

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 17

2 min.

Moisten the end of your rectangle with dorure, using a brush.

Stage 18

4 min.

Spread 150 g Chocolate ganache over the dough, leaving the end with the beaten egg bare.

Stage 19

2 min.

Roll the dough up...

Stage 20

...using a ruler to help if you can; it's much easier.

Stage 21

1 min.

Finish with the seam underneath and Glaze the top of the roll.

Stage 22

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 23

4 min.

...and twist the 2 sections around each other.

Stage 24

1 min.

Place the brioche in the tin or mould, twisted...

Stage 25

2 hours

...or not.

Leave to rise in a warm place for 2 hours.

Stage 26

1 min.

Bake the flaky chocolate brioche

Preheat the oven to 360°F (180°C).

Glaze a last time...

Stage 27

30 min.

...then bake for about 30 minutes.

Stage 28

The twisted brioche looks most attractive, very different from the usual style.

Remarks

Nutritional information

How much will it cost?

• For 1 brioche : 3.97 €

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