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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.
28,1444.5/5 for 6 ratings
Grade this recipe:

Last modified on: September 11th 2018

For 1 brioche, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
1 hour 13 min.16 hours30 min.17 hours 43 min.
Keeping:
2 or 3 days at most (dries out after this).
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Flaky chocolate brioche : Photo of step #1

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

Stage 2 - 20 min.
Flaky chocolate brioche : Photo of step #2
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
Flaky chocolate brioche : Photo of step #3
Gather the dough into a ball and wrap in plastic film. Leave in a warm place for 1 hour.

Stage 4 - 3 min.
Flaky chocolate brioche : Photo of step #4
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
Flaky chocolate brioche : Photo of step #5
Gather the dough roughly into a ball, cover with plastic film and refrigerate overnight.

Stage 6 - 7 min.
Flaky chocolate brioche : Photo of step #6

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.
Flaky chocolate brioche : Photo of step #7
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.
Flaky chocolate brioche : Photo of step #8
Place the butter in the centre of the dough...

Stage 9 - 1 min.
Flaky chocolate brioche : Photo of step #9
...then fold it over...

Stage 10 - 1 min.
Flaky chocolate brioche : Photo of step #10
...to seal the butter inside.

Stage 11 - 2 min.
Flaky chocolate brioche : Photo of step #11
Press down lightly with the rolling pin.

Stage 12 - 3 min.
Flaky chocolate brioche : Photo of step #12
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.
Flaky chocolate brioche : Photo of step #13
Roll out the dough again, keeping the rectangular shape...

Stage 14 - 2 min.
Flaky chocolate brioche : Photo of step #14
...then fold the ends into the middle...

Stage 15 - 1 hour
Flaky chocolate brioche : Photo of step #15
...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.
Flaky chocolate brioche : Photo of step #16

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.
Flaky chocolate brioche : Photo of step #17
Moisten the end of your rectangle with dorure, using a brush.

Stage 18 - 4 min.
Flaky chocolate brioche : Photo of step #18
Spread 150 g Chocolate ganache over the dough, leaving the end with the beaten egg bare.

Stage 19 - 2 min.
Flaky chocolate brioche : Photo of step #19
Roll the dough up...

Stage 20
Flaky chocolate brioche : Photo of step #20
...using a ruler to help if you can; it's much easier.

Stage 21 - 1 min.
Flaky chocolate brioche : Photo of step #21
Finish with the seam underneath and Glaze the top of the roll.

Stage 22 - 2 min.
Flaky chocolate brioche : Photo of step #22
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.
Flaky chocolate brioche : Photo of step #23
...and twist the 2 sections around each other.

Stage 24 - 1 min.
Flaky chocolate brioche : Photo of step #24
Place the brioche in the tin or mould, twisted...

Stage 25 - 2 hours
Flaky chocolate brioche : Photo of step #25
...or not.

Leave to rise in a warm place for 2 hours.

Stage 26 - 1 min.
Flaky chocolate brioche : Photo of step #26

Bake the flaky chocolate brioche


Preheat the oven to 360°F (180°C).

Glaze a last time...

Stage 27 - 30 min.
Flaky chocolate brioche : Photo of step #27
...then bake for about 30 minutes.

Stage 28
Flaky chocolate brioche : Photo of step #28
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.

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

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)
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Almond cream or frangipane, Cornmeal baps for Anne, Crab Cakes, Toasted almond cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Chestnut cake, Toasted-flour biscuits, Béarnaise sauce, X-Files cookies, ... All
Chocolate ganacheChocolate ganache: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Chocolate Truffles, Chocolate and vanilla crème brûlée, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, New tiramisu, Pears in red wine with blackcurrant , Hazelnut and orange cake, Nougat, ... All

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