Stage 1 - 5 min.
Stage 2 - 20 min.
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.
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.
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
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 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.
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...
...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
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.
The twisted brioche looks most attractive, very different from the usual style.