Step by step recipe:
- 5 min.
- 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.
- 1 hourGather the dough into a ball and wrap in plastic film. Leave in a warm place for 1 hour.
- 3 min.After this, lift the dough and let it fall sharply back into the bowl once or twice to "knock it back".
- 12 hoursGather the dough roughly into a ball, cover with plastic film and refrigerate overnight.
- 7 min.
- 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.
- 2 min.Place the butter in the centre of the dough...
- 1 min....then fold it over...
- 1 min....to seal the butter inside.
- 2 min.Press down lightly with the rolling pin.
- 3 min.
- 3 min.Roll out the dough again, keeping the rectangular shape...
- 2 min....then fold the ends into the middle...
- 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.
- 4 min.
Add chocolate filling and shape the briocheRoll 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.
- 2 min.Moisten the end of your rectangle with beaten egg yolk, using a brush.
- 4 min.Spread 150 g Chocolate ganache over the dough, leaving the end with the beaten egg bare.
- 2 min.Roll the dough up...
- ...using a ruler to help if you can; it's much easier.
- 1 min.Finish with the seam underneath and brush the top of the roll with beaten egg.
- 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...
- 4 min....and twist the 2 sections around each other.
- 1 min.Place the brioche in the tin or mould, twisted...
- 2 hours...or not.
Leave to rise in a warm place for 2 hours.
- 1 min.
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...
- 30 min....then bake for about 30 minutes.
- 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.
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More recipes?This recipe use (among others)
- Egg: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Santiago Cake, Mayonnaise, Crème caramel, Grandma Solange's biscuits, ... [All]
- Flour: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Sweet pastry, Half-cooked chocolate cake with raspberry coulis, Boeuf (beef) bourguignon, Dublin fruit scones, ... [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, ... [All]