Flaky chocolate brioche


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.
51,5984.6/5 for 7 ratings
Grade this recipe:

Last modified on: November 6th 2020

For 1 brioche, you will need:

Change these quantities to make: 1 brioche 2 brioches 3 brioches

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
45 min.15 hours30 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 ... ?
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Step by step recipe


Stage 1 - 12 hours
Flaky chocolate brioche : Photo of step #1
The day before, make 500 g Brioche dough.

Stage 2 - 7 min.
Flaky chocolate brioche : Photo of step #2

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.
Flaky chocolate brioche : Photo of step #3
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.
Flaky chocolate brioche : Photo of step #4
Place the butter in the centre of the dough...

Stage 5 - 1 min.
Flaky chocolate brioche : Photo of step #5
...then fold it over...

Stage 6 - 1 min.
Flaky chocolate brioche : Photo of step #6
...to seal the butter inside.

Stage 7 - 2 min.
Flaky chocolate brioche : Photo of step #7
Press down lightly with the rolling pin.

Stage 8 - 3 min.
Flaky chocolate brioche : Photo of step #8
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 9 - 3 min.
Flaky chocolate brioche : Photo of step #9
Roll out the dough again, keeping the rectangular shape...

Stage 10 - 2 min.
Flaky chocolate brioche : Photo of step #10
...then fold the ends into the middle...

Stage 11 - 1 hour
Flaky chocolate brioche : Photo of step #11
...and in half again.

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

Leave to rest for 1 hour in the fridge.

Stage 12 - 4 min.
Flaky chocolate brioche : Photo of step #12

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.
Flaky chocolate brioche : Photo of step #13
Moisten the end of your rectangle with dorure, using a brush.

Stage 14 - 4 min.
Flaky chocolate brioche : Photo of step #14
Spread ing9 over the dough, leaving the end with the beaten egg bare.

Stage 15 - 2 min.
Flaky chocolate brioche : Photo of step #15
Roll the dough up...

Stage 16
Flaky chocolate brioche : Photo of step #16
...using a ruler to help if you can; it's much easier.

Stage 17 - 1 min.
Flaky chocolate brioche : Photo of step #17
Finish with the seam underneath and Glaze the top of the roll.

Stage 18 - 2 min.
Flaky chocolate brioche : Photo of step #18
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.
Flaky chocolate brioche : Photo of step #19
...and twist the 2 sections around each other.

Stage 20 - 1 min.
Flaky chocolate brioche : Photo of step #20
Place the brioche in the tin or mould, twisted...

Stage 21 - 2 hours
Flaky chocolate brioche : Photo of step #21
...or not.

Leave to rise in a warm place for 2 hours.

Stage 22 - 1 min.
Flaky chocolate brioche : Photo of step #22

Bake the flaky chocolate brioche


Preheat the oven to 360°F (180°C).

Glaze a last time...

Stage 23 - 30 min.
Flaky chocolate brioche : Photo of step #23
...then bake for about 30 minutes.

Stage 24
Flaky chocolate brioche : Photo of step #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 valueProteins CarbohydratesFats
1,480 Kcal or 6,196 Kj46 gr219 gr236 gr
74 %18 %21 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
180 Kcal or 754 Kj6 gr27 gr29 gr
9 %2 %3 %4 %
Per brioche
Energetic valueProteins CarbohydratesFats
1,480 Kcal or 6,196 Kj46 gr219 gr236 gr
74 %18 %21 %36 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

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

More recipes?

This recipe uses (among others)
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Pains briochés aux raisins, Agen prune cake, Brioche feuilletée (flaky brioche), Brioche royale, ... All
Chocolate ganacheChocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Chocolate Truffles, Two-coloured chocolate-orange tart, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Sautéed green vegetables, Poppy seed and lemon cake, Sauce Normande (for fish), Endive and beer soup, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Vol-au-vent cases, Beef Wellington, Milk rolls, Little apple turnovers with almonds and raisins, ... All

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