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.
90 K 4.1/5 (9 reviews)
16 hours 15 min.
Average
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
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 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: Brioche feuilletée (flaky brioche), 3-fruit brioche loaf, Brioche galette, Mini apricot and pistachio brioches, Galette de Fougerolles, ... 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 Truffles, Two-coloured chocolate-orange tart, Little cakes with a chocolate and hazelnut centre, Chocolate and vanilla crème brûlée, ... See them all 5
Butter
Like these other recipes: Baked apples from St Aubin le Vertueux, Norwegian tartines, Antoinette's caramelized apple cake, Apple and almond cake, Purée of Jerusalem artichokes with foie gras, ... See them all 472
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Olive twists, "Psychedelic" sandwich bread, Pecan fruit rolls , Cashew-nut and Parmesan biscuits, ... See them all 79
Other recipes you may also like
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.March 18th 2013142 K5 1 hour 40 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011398 K4.4 2 hours 55 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010304 K4.6 25 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011337 K4 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.