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Difficulty

Medium

Brioche with hazelnut cream

Name: Brioche with hazelnut cream
Yield: 8 rolls

Fluffy brioche roll wrapped in rocher couverture with a hazelnut filling and a center of soft hazelnut cream

Brioche

Hazelnut Filling

Hazelnut Cream

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Ingredients

Yields

8 rolls

Featured ingredients:

Milk Chocolate

Callebaut 33%

Dark Chocolate 54%

Callebaut 54%

Neutral glaze

Neutral flavour

Hazelnut Paste

100% Hazelnut

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche Dough

180 g strong white bread flour
180 g plain flour
180 g whole milk
65 g unsalted butter
50 g egg (1 unit)
40 g vanilla or white sugar
9 g fresh yeast
3 g salt

Hazelnut Filling

100 g milk chocolate (33%)
50 g hazelnuts
50 g almonds
50 g 100% hazelnut paste

Hazelnut Cream

100 g 100% hazelnut paste
40 g icing sugar

Assembly

Neutral glaze (optional)
100 g dark chocolate (54%)
50 g toasted chopped almonds
15 g sunflower or neutral oil

Directions

Prep. time

40m

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Decorating nozzle tips

For pipping bag

Metalic ring

7 x 4.5 cm stainless steel

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche Dough
- 180 g strong white bread flour
- 180 g plain flour
- 180 g whole milk
- 65 g unsalted butter
- 50 g egg (1 unit)
- 40 g vanilla or white sugar
- 9 g fresh yeast
- 3 g salt
- In the bowl of a stand mixer, combine the milk, flours, sugar, egg, yeast and salt.
- Knead for 10 minutes on medium speed until the dough is smooth and homogeneous.
- Then, add the cold butter in small pieces and knead for another 10 minutes, until the dough is shiny and comes away from the sides of the bowl.
- Transfer to a bowl and leave to rise at room temperature until it doubles in size.
- Afterwards, place it in the fridge for at least 1 hour, though ideally overnight.
Hazelnut Filling
- 100 g milk chocolate (33%)
- 50 g hazelnuts
- 50 g almonds
- 50 g 100% hazelnut paste
- Toast the almonds and hazelnuts in a fan oven at 150 ºC for 15 minutes.
- Once cooled, process them until they are no larger than 1 mm in size.
- Then, in a bowl, mix the ground hazelnuts and almonds with the hazelnut paste and melted chocolate.
- Stir well and allow the chocolate to cool for a few minutes, until it thickens slightly.
- Finally, pour the mixture onto a tray lined with cling film and spread it out with a spatula into a sheet measuring 30 x 20 cm. Refrigerate for at least 1 hour before use.
Hazelnut Cream
- 100 g 100% hazelnut paste
- 40 g icing sugar
- In a bowl, whisk together the hazelnut paste and icing sugar until smooth and uniform.
- Then, transfer the cream to a piping bag without a nozzle and set aside until needed.
Assembly
- Neutral glaze (optional)
- 100 g dark chocolate (54%)
- 50 g toasted chopped almonds
- 15 g sunflower or neutral oil
- Take the dough out of the fridge and place it on a lightly floured work surface.
- Roll it out into a rectangle measuring 32 x 25 cm and cut it widthwise into 8 equal strips using a pizza cutter.
- Remove the hazelnut filling from the fridge, cut it into 8 equal strips widthwise, and place them on top of the brioche strips, starting from one edge and leaving about 4 cm uncovered at the other end.
- Roll each strip from the filled side, then fold the unfilled edge underneath to seal.
- Place the rolls in the centre of metal rings greased with butter and allow them to rise until doubled in size, about 2 hours.
- Bake with top and bottom heat for 18 minutes at 180 ºC, then cool on a wire rack at room temperature.
- Once cooled, cut a cross at the base of each roll, make a small opening in the piping bag with the hazelnut cream, and fill them.
- Finally, melt the chocolate with the oil, mix well, brush the sides of each roll with it, and stick on the toasted chopped almonds. Optionally, brush the top with a little neutral glaze.
- Store in a cool, dry place and ideally consume on the same day they are baked.

Brioche Dough

180 g strong white bread flour
180 g plain flour
180 g whole milk
65 g unsalted butter
50 g egg (1 unit)
40 g vanilla or white sugar
9 g fresh yeast
3 g salt

Hazelnut Filling

100 g milk chocolate (33%)
50 g hazelnuts
50 g almonds
50 g 100% hazelnut paste

Hazelnut Cream

100 g 100% hazelnut paste
40 g icing sugar

Assembly

Neutral glaze (optional)
100 g dark chocolate (54%)
50 g toasted chopped almonds
15 g sunflower or neutral oil

Brioche with hazelnut cream

Featured ingredients:

Milk Chocolate

Dark Chocolate 54%

Neutral glaze

Hazelnut Paste

Brioche Dough

Hazelnut Filling

Hazelnut Cream

Assembly

Featured tools:

Stand mixer

Rolling pin

Decorating nozzle tips

Metalic ring

Brioche Dough

180 g strong white bread flour
180 g plain flour
180 g whole milk
65 g unsalted butter
50 g egg (1 unit)
40 g vanilla or white sugar
9 g fresh yeast
3 g salt

Hazelnut Filling

100 g milk chocolate (33%)
50 g hazelnuts
50 g almonds
50 g 100% hazelnut paste

Hazelnut Cream

100 g 100% hazelnut paste
40 g icing sugar

Assembly

Neutral glaze (optional)
100 g dark chocolate (54%)
50 g toasted chopped almonds
15 g sunflower or neutral oil

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Brioche with hazelnut cream

Featured ingredients:

Milk Chocolate

Dark Chocolate 54%

Neutral glaze

Hazelnut Paste

Brioche Dough

Hazelnut Filling

Hazelnut Cream

Assembly

Featured tools:

Stand mixer

Rolling pin

Decorating nozzle tips

Metalic ring

Brioche Dough 180 g strong white bread flour 180 g plain flour 180 g whole milk 65 g unsalted butter 50 g egg (1 unit) 40 g vanilla or white sugar 9 g fresh yeast 3 g salt

Hazelnut Filling 100 g milk chocolate (33%) 50 g hazelnuts 50 g almonds 50 g 100% hazelnut paste

Hazelnut Cream 100 g 100% hazelnut paste 40 g icing sugar

Assembly Neutral glaze (optional) 100 g dark chocolate (54%) 50 g toasted chopped almonds 15 g sunflower or neutral oil

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Brioche Dough

180 g strong white bread flour
180 g plain flour
180 g whole milk
65 g unsalted butter
50 g egg (1 unit)
40 g vanilla or white sugar
9 g fresh yeast
3 g salt

Hazelnut Filling

100 g milk chocolate (33%)
50 g hazelnuts
50 g almonds
50 g 100% hazelnut paste

Hazelnut Cream

100 g 100% hazelnut paste
40 g icing sugar

Assembly

Neutral glaze (optional)
100 g dark chocolate (54%)
50 g toasted chopped almonds
15 g sunflower or neutral oil