Flaky chocolate brioche

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
45 min.	15 hours	30 min.	16 hours 15 min.

Step by step recipe

1	The day before, make 500 g Brioche dough.
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.
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.
4	Place the butter in the centre of the dough...
5	...then fold it over...
6	...to seal the butter inside.
7	Press down lightly with the rolling pin.
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).
9	Roll out the dough again, keeping the rectangular shape...
10	...then fold the ends into the middle...
11	...and in half again. Make a 1/4 turn and repeat this whole operation. Leave to rest for 1 hour in the fridge.
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.
13	Moisten the end of your rectangle with dorure, using a brush.
14	Spread ing9 over the dough, leaving the end with the beaten egg bare.
15	Roll the dough up...
16	...using a ruler to help if you can; it's much easier.
17	Finish with the seam underneath and Glaze the top of the roll.
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...
19	...and twist the 2 sections around each other.
20	Place the brioche in the tin or mould, twisted...
21	...or not. Leave to rise in a warm place for 2 hours.
22	Bake the flaky chocolate brioche Preheat the oven to 360°F (180°C). Glaze a last time...
23	...then bake for about 30 minutes.
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.

---