This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
100 K 4.1/5 (9 reviews)
16 hours 15 min.
Average
3.55 €
1 brioche
4 IngredientsLast modified on: November 6th 2020
For 1 brioche, you will need:
- 1
500 g brioche dough - 2
150 g butter - 3
20 g beaten egg - 4
150 g chocolate ganache - Total weight: 820 grams
Times for this recipe
Preparation: 45 min.
Resting: 15 hours
Cooking: 30 min.
All in all: 16 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 12 hours
The day before, make 500 g brioche dough.
Stage 2 - ⌛ 7 min.
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.
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.
Place the butter in the centre of the dough...
Stage 5 - ⌛ 1 min.
...then fold it over...
Stage 6 - ⌛ 1 min.
...to seal the butter inside.
Stage 7 - ⌛ 2 min.
Press down lightly with the rolling pin.
Stage 8 - ⌛ 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).
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.
Roll out the dough again, keeping the rectangular shape...
Stage 10 - ⌛ 2 min.
...then fold the ends into the middle...
Stage 11 - ⌛ 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.
Make a 1/4 turn and repeat this whole operation.
Leave to rest for 1 hour in the fridge.
Stage 12 - ⌛ 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 13 - ⌛ 2 min.
Moisten the end of your rectangle with dorure, using a brush.
Stage 14 - ⌛ 4 min.
Spread ing9 over the dough, leaving the end with the beaten egg bare.
Stage 15 - ⌛ 2 min.
Roll the dough up...
Stage 16
...using a ruler to help if you can; it's much easier.
Stage 17 - ⌛ 1 min.
Finish with the seam underneath and Glaze the top of the roll.
Stage 18 - ⌛ 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 19 - ⌛ 4 min.
...and twist the 2 sections around each other.
Stage 20 - ⌛ 1 min.
Place the brioche in the tin or mould, twisted...
Stage 21 - ⌛ 2 hours
...or not.
Leave to rise in a warm place for 2 hours.
Leave to rise in a warm place for 2 hours.
Stage 22 - ⌛ 1 min.
Stage 23 - ⌛ 30 min.
...then bake for about 30 minutes.
Stage 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).
Source: Home made, dedicated to Oriane, a brilliant amateur pastry cook. who will no doubt recognise her influence.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 540 RDI=210 % | 2,730 RDI=260 % | 1,500 RDI=230 % | 3,810 RDI=190 % | 15,960 RDI: 190 % |
| Per 100 g | 70 RDI=30 % | 330 RDI=30 % | 180 RDI=30 % | 460 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 1 brioche : 3.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Galette de Fougerolles, Pains briochés aux raisins, Mini apricot and pistachio brioches, Chinois, ... See them all 13
Butter
Like these other recipes: Rum babas, Sausage mushroom and cheese crumble, Arlesian Biscuits, Artichoke hearts forestier , Mushroom bourguignon, ... See them all 484
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Little cakes with a chocolate and hazelnut centre, Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Chocolate Truffles, ... See them all 5
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Sesame cookies, Diamond biscuits, "Psychedelic" sandwich bread, Cramique, Nantes Tourton, ... See them all 80
Other recipes you may also like
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018373 K5 1 hour 25 min.
Leek and potato soup
A classic of French family cooking. October 3rd 2010502 K5 45 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011278 K 24 1 hour 35 min.
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions. May 10th 2023144 K4.7 55 min.
Chicken with rice and leeks
For this "chicken with rice", the rice is cooked using the pilau method (started on the hob, finished in the oven), but with chicken cooking juices as the liquid to add plenty of delicious flavour. Pieces of cooked chicken are then added. This version also has chopped and lightly fried leeks. January 29th 201764 K4.1 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.