Wednesday, 19 April 2017

Buttery Chocolate Brioche

Chocolate Brioche


The trick to incorporate the chocolate into many layers of the dough is to fold the chocolate into the dough as if you are making puff pastry.  The chocolate should be well chilled before spreading it on the dough though otherwise it becomes difficult to work with.


Recipe
300 grams bread flour
15 grams sugar
50 grams honey
6 grams salt
5 grams instant dry yeast
150 grams milk (room temperature)
1 egg (room temperature)
50 grams butter (room temperature)


 
1.   In a bowl mix together the flour, sugar, salt and yeast with a small whisk. In a separate bowl, mix the egg, milk and honey.
 
2.   Add the milk mixture to the flour and use a bench scraper to mix and coat the flour thoroughly.  Put on a flat surface and knead for about 10  minutes. Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.

3.   Put the butter on top of the dough and use a bench scraper to incorporate the butter by slicing it into the dough. Knead again so that the bread is soft & supple. If tough, add a tablespoon or so of milk and knead again.  Put in a clean bowl and cover with plastic wrap. Let rise in warm place for 50 minutes.

 4. Flatten the dough & divide it into 2 equal weight pieces. Roll each piece into a nice smooth ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).

Chocolate Filling
50 gr of dark chocolate
50 gr of sugar
30 gr of flour
20 gr of cocoa powder
1 egg white
75 grams of milk
Pinch of salt
25 gr butter

1. Finely chop the chocolate with a grater or with food processor.

2. Mix the sugar, flour, cocoa and egg whites in a bowl.


3. Heat the milk until just boiling. Slowly pour the milk into the cocoa mixture while stirring. Mix until well blended. Put everything back into the saucepan over low heat, stir until thickened.


4. Add the salt, butter and chopped chocolate and stir until everything has melted.


5. Pour the mixture into a bowl and let it cool completely. Spread the filling into two rectangles of oven paper about 25x20cm, cover each of the sheets with film and put it in the freezer until they are solid.

Putting together
1.  Take one of the dough halves and roll out into the shape of a rectangle of about 30 x 21 cm. Put the frozen dough in the center and remove the plastic wrap. Let the chocolate warm up a few minutes then use a palette knife to ensure it is spread evenly over the dough.


2. Fold the dough in thirds. Fold down the top half and then the fold the bottom half so that it is overlapping the top half. Flatten with a rolling pin and fold again using the same method. Finally, fold up the dough from the long end (like making cinnamon rolls) and then cut the 'log' into about 7 pieces.

3. Place each piece into a baking cup and brush with egg. Place in a warm place to rise until about doubled in size.


4. Repeat the same process for the other half of dough.

5. Bake at 200 degrees Celsius for about 20 minutes.

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