Flaky brownie brioche

A recipe from cooking-ez.com
41K4.5 September 12th 2018
Flaky brownie brioche
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For 2 brioches, you will need:

Times:

PreparationRestingCookingStart to finish
13 hours 13 min.2 hours 30 min.1 hour16 hours 43 min.

Step by step recipe

1

Prepare the chocolate brioche dough

Put into a food-mixer bowl: 500 g flour, 15 g yeast, 10 g salt, 20 g brown sugar and 325 g egg.
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2Knead for 15 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.
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3Then add 100 g fermented viennoiserie dough, 60 g brown sugar and 20 g powdered cocoa.Flaky brownie brioche : etape 25
4Knead for a further 5 minutes until well mixed in.Flaky brownie brioche : etape 25
5While still kneading, add 200 g butter a little at a time.Flaky brownie brioche : etape 25
6Stop kneading once the butter is fully mixed in.

Cover the dough with plastic film and leave to rest at room temperature for 1 hour.
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7

Prepare the chocolate-butter square

While the dough is resting, melt 250 g dark chocolate with 120 g butter and 50 g brown sugar over a bain-marie.
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8Mix until smooth. Don't worry if you can feel that there are still some sugar crystals undissolved; this will add texture, so worth keeping.

Tkae the mixture off the bain-marie.
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9Stand an 8 inch (20 cm) square frame on a sheet of cooking parchment laid on a baking sheet.Flaky brownie brioche : etape 25
10Pour the mixture into this mould and leave to cool. Refrigerate overnight.Flaky brownie brioche : etape 25
11After the dough has rested for 1 hour, knock back the dough by lifting and dropping hard back into the bowl.

Cover once more with plastic film and refrigerate overnight.
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12Next day, take the square of chocolate butter out of the fridge and leave at room temperature to soften slightly.Flaky brownie brioche : etape 25
13

Toast the pecan nuts

Preheat the oven to 300°F (150°C).

Spread 20 g brown sugar on a baking sheet.
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14Toast in the oven for 15 minutes.

Leave to cool.
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15

Flake the brioche

Put the brioche dough on a floured work surface.
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16Roll out into a large rectangle, about the same width as the square of chocolate butter.

You can trim the sides to neaten the rectangle and use the trimmings to make the leaven or soured dough for your next batch of brioche.
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17Lay the square of chocolate butter on the dough.Flaky brownie brioche : etape 25
18Cover the chocolate with the pecan nuts, either whole (as in the photo) or roughly chopped with a knife.Flaky brownie brioche : etape 25
19Fold the dough over to seal in the chocolate butter, then scatter coarse sugar crystals over and press in with the rolling pin to help them stick.Flaky brownie brioche : etape 25
20Fold the dough in half over the sugar.Flaky brownie brioche : etape 25
21

Shape the brioche

Roll the dough out once more into a rectangle...
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22...and roll this up.Flaky brownie brioche : etape 25
23Cut the roll into slices about the same thickness as the depth of your tin or mould, either loaf style...Flaky brownie brioche : etape 25
24...or special brioche shape.Flaky brownie brioche : etape 25
25Glaze the top of the brioche.Flaky brownie brioche : etape 25
26Leave in a warm place to rise for 1 hour 30 minutes.

Before baking, you can scatter a little more coarse sugar over the top if you wish.
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27

Bake the brioche

Preheat the oven to 390°F (200°C) and bake the brioche for about 40 minutes.
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28Turn out while hot and leave to cool on a wire rack.Flaky brownie brioche : etape 25

Remarks

You will notice that the chocolate brioche dough is a lttle more complicated to make than a plain brioche dough. The ingredients are added in stages to obtain the right texture.
It is also a bit sweeter to balance the slight bitterness of the cocoa.
View this recipe : https://cooking-ez.com/four/recipe-flaky-brownie-brioche.php
March 29th 2024.
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