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.
92 K 4.1/5 (9 reviews)
16 hours 15 min.
Average
3 brioches
4 IngredientsLast modified on: November 6th 2020
For 3 brioches, you will need:
- 1
3 lb + 4.8 oz brioche dough - 2
1 lb + 0.4 oz butter - 3
2.1 oz beaten egg - 4
15.8 oz chocolate ganache
Change these quantities to make:
Change measures:
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 3 lb + 4.8 oz 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 | 1,620 RDI=620 % | 8,190 RDI=770 % | 4,500 RDI=680 % | 11,440 RDI=570 % | 47,890 RDI: 570 % |
| Per 100 g | 70 RDI=30 % | 330 RDI=30 % | 180 RDI=30 % | 460 RDI=20 % | 1,950 RDI: 20 % |
| Per brioche | 540 RDI=210 % | 2,730 RDI=260 % | 1,500 RDI=230 % | 3,810 RDI=190 % | 15,960 RDI: 190 % |
How much will it cost?
- For 3 brioches : 10.80 €
- Per 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: Apple and Blackcurrant Brioche Pies, Brioche royale, Mini apricot and pistachio brioches, St Tropez tart, Chinois, ... See them all 13
Chocolate ganache
You can get more informations, or check-out other recipes which use it, for example: Hazelnut and chocolate biscuits, Chocolate and vanilla crème brûlée, Chocolate Truffles, Two-coloured chocolate-orange tart, Little cakes with a chocolate and hazelnut centre, ... See them all 5
Butter
Like these other recipes: Rice pudding with fruit and nuts, Croque-monsieur gourmand, Clementine Creamy, Almond mug cake for Mary, Muffin dough, ... See them all 474
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Cramique, Gisèle's Pasties, Chinois, "Psychedelic" sandwich bread, Nanterre brioche, ... See them all 80
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