An original brioche recipe with a marbled chocolate effect that will make you happy for a good snack, at the same time Light, tender and soft, it keeps very well to make the pleasure last. 🤣🤣
💥500g of flour
💥60g of sugar
💥70g of butter
💥230ml of lukewarm milk
💥1 cup of salt
💥6g dehydrated yeast
💥1 bag of vanilla sugar
✔ chocolate paste
💥20g of flour
💥50g of sugar
💥20g of cocoa
💥80ml of milk
✔ Preparation of the brioche
♦️ ️In the bowl of your food processor, place the yeast, sugar, yeast, lukewarm milk and leave to stand for 10min
♦️ ️Add the flour, salt, egg Mix for 5min
♦️ ️Add the butter, knead until your dough comes off the walls of your base
♦️ ️Leave to rise for 1 hour at room temperature
♦️ ️ When the dough has doubled in size, place it in the refrigerator for 30 minutes to firm it up, it will be easier to work with.
✔Preparation of chocolate dough
♦️ ️In a large bowl, whisk the flour with the sugar and the egg white, the mixture should be smooth and free of lumps.
♦️ ️In a saucepan, bring the milk to a boil, add the cocoa, whisk vigorously to eliminate all the bubbles then add the egg white mixture.
♦️ ️Cook, whisking moderately, until the preparation thickens.
♦️ When it reaches the desired consistency, add the butter off the heat, transfer to a bowl and let cool.
♦️ ️Place the dough in cling film or freezer bag and refrigerate.
✔DRESSING THE BRIOCHE
♦️ ️When the dough has doubled in size, place it on the lightly floured work surface.
♦️ ️Shape a rectangle and place the chocolate in its center, fold the 2 parts and start the puff pastry.
♦️ ️ Watch my video on my YouTube channel the touria recipes
♦️ ️ once the puff pastry is finished, roll up the dough.
♦️ let it rise
♦️ ️ Mix an egg yolk with a little milk and 1 teaspoon of sugar
♦️ Spread the brioche.
♦️ ️ bake for 25 to 30 minutes in an oven preheated to 180 ° C.
♦️ ️Remove the brioche from the oven, unmold and let cool on a rack.