A delicious brioche garnished with cocoa cream and roasted hazelnuts ...
Recipe type: Dessert, Snack, Breakfast
Kitchen room: American, French
3,5gbaker's yeast (to be rehydrated)
30gblond or brown sugar
35gunsalted butter in pieces
60gdark chocolate pastry
10gbitter cocoa powder
20gLight brown sugar(adjust the dose of sugar to your taste)
A little agave syrup(Optional)
Rehydrate the yeast in a little milk (follow the directions on your yeast packet). In the bowl of the food processor, combine the flour, sugar and salt. Then add the milk and the milk-yeast mixture, and the eggs. With the hook, mix everything about 10 minutes, the dough should be elastic.
While whisking, add the diced butter, little by little until it is well incorporated into the dough: whisk for another ten minutes. The dough should be non-sticky and very elastic.
Transfer to a large, lightly oiled container covered with cling film. Place in the refrigerator so that it rises overnight OR let rise in a warm oven but turned off (preheated to 30 °) for 1 hour, without film but with a damp cloth on top. In the end, regardless of the option chosen, after this 1st growth, the dough must have at least doubled in volume.
Roast the hazelnuts: preheat the oven 180 ° traditional heat. Arrange the hazelnuts flat on a baking sheet lined with baking paper. Bake for about 5-8 minutes. Off the heat, rub the hazelnuts in a tea towel (so as not to burn yourself) to remove the thin brown skin. Then cut the hazelnuts in half.
Prepare the cocoa filling: melt the butter and chocolate in the microwave at small intervals. Then add the cocoa and sugar. Mix and let cool until you get a spreadable texture.
On a floured work surface, roll out the dough onto a 30x40cm rectangle. Spread the cocoa filling with a spatula, leaving 1 cm of space all around the rectangle. Sprinkle with hazelnuts (keep a little for the end). Then roll the dough onto itself on the wider side. Roll up tight.
With a good knife, slice the resulting dough roll in half. Braid the two pieces together then place them in a cake / brioche mold approximately 25 x 10 cm in size, greased and lined with a sheet of baking paper.
Cover and let grow again (2nd shoot) for 1 hour or 1 hour 15 minutes in a warm place (I use the oven trick I told you about above).
Then bake the brioche at 180 ° traditional heat for 25 minutes. It must be nicely golden (watch out).
Out of the oven, cover the brioche with a little agave syrup with a brush, and garnish with the rest of the roasted hazelnuts.
Ideally stored in an airtight container to keep all its softness.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)